Pecan Crusted and Roasted Sweet Potatoes

Sweet Potatoes are my jam- my yam jam

pecan crusted and roasted sweet potatoes
I’m Back!

Hello- it has been awhile! I was traveling for a few weeks with hubs (recap post to come!) and recovery took longer than expected this time around. Jet lag was rough and I didn’t get back to my regular work outs and eating until last week. While I continue to eat healthy post- vacation, I also realize that the Europeans are really doing it right in a lot of ways. Now, that is not to say that I am eating a pastry, espresso and a cigarette for breakfast as  the French do but I am moving our household to be a little more “carb friendly” following our trip. Expect a few more posts on homemade pasta, bruschetta and pastries to come. For now, sweet potatoes!
This week, I am all about getting back on track so I wanted to share this delicious recipe for roasting sweet potatoes that I have been throwing in to everything from salads to protein bowls to eating with a fork straight out of the fridge… they spice up a staple for me and add a little zing to whatever you might have on your meal prep list for the week. I roast a big batch on Sundays and use them all week.

pecan crusted and roasted sweet potatoes

The Recipe

Pecan Crusted and Roasted Sweet Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 sweet potatoes
  • ½ cup pecans
  • 1 tsp paprika
  • 1 tsp cayenne pepper (more or less to your taste)
  • 1 tsp cinnamon
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. peel and chop sweet potatoes and put in a bowl
  2. in a food processor or blender, combine pecans, paprika, cayenne, cinnamon, salt and pepper and pulse until fine
  3. coat sweet potatoes with olive oil
  4. add pecan mixture and stir to coat
  5. line a baking sheet with parchment paper or foil and put sweet potatoes in one layer on the sheet
  6. roast at 400 degrees for 25-30 minutes