Thanksgiving is fast approaching, have you guys started planning your menu yet? Do you guys change up your Thanksgiving menus each year, or do you make the same stuff? I like to do a little bit of both! But, one thing I always make sure I have is sweet potatoes.
We alway had mashed potatoes growing up, and they were never my favorite. I’d usually skip them over and load up on my grandma’s bread instead. But, when I moved back to Mammoth and started having Thanksgiving at Kimmy’s house, she really introduced me to sweet potatoes. And she makes the absolute best sweet potato mix with Brussels sprouts, beets, pecans, and cinnamon. It was something new to me over 10 years ago, and now it’s a dish I look forward to every year. While I enjoy the Brussels sprouts in there, I usually ignore the beets as they are not one of my favorite veggies at all! But, the star is really the sweet potatoes. And sometimes I like to have a more savory Brussels sprouts.
So, I have been making a copy cat version of her Cinnamon Sweet Potato recipe for many years now. I wanted to share this amazing Cinnamon Sweet Potato recipe with you guys, incase you haven’t had anything like this before; then I would highly recommend you add it to your Thanksgiving table this year! It is such an easy dish to make, and it’s also an easy dish to bring if you are going to a friends house. I like to serve mine in my 8-inch Staub dish, and it’s easy to bring this dish with you and heat it up as well. You can find my dish here.
How to Roast Sweet Potatoes
1. First, you’ll preheat your oven to 400°F, or if it’s close (375°F – 425°F even is fine if something else is in there).
2. I always prefer to cook sweet potatoes on a baking sheet with parchment paper. It’s probably just because of my commercial baking background, I love parchment paper! But, you can also cook these right on the baking sheet or in a ceramic or glass baking dish as well. Just as long as they are all evenly spread out so they can cook evenly.
3. Make sure to coat the sweet potatoes well, this is what helps them brown. That’s why I melt the coconut oil. I also mix in the cinnamon into the coconut oil so it is evenly dispersed, and that way certain sweet potatoes don’t have too much!
4. Always make sure to check your sweet potatoes are done before removing from the oven. They should look golden brown and be soft, but not mushy. They also shouldn’t be too firm as you want them to be done. This is also why it’s important to cut them into the same size, so they all cook evenly. Make sure to test one before pulling them out of the oven. If they seem underdone, then add on a few more minutes and check again.
5. Always salt and pepper your sweet potatoes when they are done baking and not before they bake. Why salt sweet potatoes after baking? Salt will draw out moisture, so if you salt potatoes before it can leave them with a lackluster texture, and they won’t crisp up as nicely. So, that’s why it is important to leave salt until the very end! The salt adds a really nice balance to these Cinnamon Sweet Potatoes.
6. You can easily reheat this dish if you are serving it for Thanksgiving. You can roast these sweet potatoes earlier and then transfer to a ceramic or glass baking dish, and then just reheat them in the baking dish in the oven.
Cinnamon Sweet Potatoes
Makes 4 to 6 servings
2 pounds organic sweet potatoes
2 tablespoons organic coconut oil, melted
1 teaspoon organic cinnamon
124 grams (1 cup) organic pecan halves
salt and pepper to taste
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Chop sweet potatoes into 1-inch cubes, leaving skin on.
In a large bowl, add the melted coconut oil and cinnamon and mix together. Add the sweet potatoes and pecans, and toss to coat completely. Transfer to the prepared baking sheet.
Bake for 35 to 40 minutes, stirring half way through, until golden brown and the sweet potatoes are soft.
Store in the fridge for up to 5 days (reheat in your Air Fryer!).
High Altitude — Bake at 400°F for 30 to 35 minutes or until golden brown and the sweet potatoes are soft.