Golden, caramelized and sticky, these Melting Cinnamon Roasted Sweet Potatoes with hints of thyme are a fantastic side dish to serve with your holiday feast or Sunday roast.
Are you with me? Because I made roasted sweet potatoes that are a major, permanent, feature of my fall life and I want to share them with you.
It starts with sweet potatoes cut into rounds then schmeared all over with vegan butter, cinnamon and thyme. Then things get roasty as one might expect, But what’s different about them is once they are roasted, we pour a cup of stock all over and cook them some more. And as if that’s not enough, then comes a tumble of smoky candied pecans.
So no, these aren’t your regular crispy roasted sweet potatoes. These are rogue roasted sweet potatoes that get goo-ey and caramelized and quite literally, melty. SO. GOOD.
Those soft and sweet melting insides, the sticky, caramelized outsides and the crunchy, nutty, smoky pecans all work their magic together to make this the best sweet potato side dish.
It’s everything we love about roasted sweet potatoes but made better. Do you believe me?
Highlight of fall right here …. I can’t even …..
I’m bringing this recipe to you in time for the holidays, but something this good doesn’t need to be solely reserved for Thanksgiving or Christmas. I say eat melting sweet potatoes all year round like your life depends on it. I can promise you will become addicted anyway, so you may as well give in graciously.
Let’s take it from the very beginning …
Here are the major players:
Sweet potatoes – Nice orange fleshed ones for this recipe. Yams work too. Don’t use the white/pale yellow fleshed sweet potatoes. Save those for my Baked Vegan Mac and Cheese.
Vegan Butter – Yes … schmeared all over. It’s nearly the holidays…forgive me…
Cinnamon – Warm, woodsy and sweet potato’s best friend
Thyme – My favourite herb. It just works here
Vegetable stock – To almost braise those roasted sweet potatoes
Pecan nuts – That crunch against the meltyness …. OMG
Smoked paprika – My favourite spice. Just a touch is needed on the nuts. That smoky flavour though is EVERYTHING
Coconut sugar & maple syrup – To candy those nuts and give them the very best flavour.
And this is what we are doing with them:
Peel and slice the potatoes into thick rounds.
Schmear with butter and sprinkle with thyme and cinnamon like so:
Roast then pour over some stock and roast again until the liquid has been absorbed.
Candy those pecan nuts ….sounds scary but takes literally 5 minutes and the only skill you need is the ability to shake the pan about a bit.
Then let them cool and crisp up on baking parchment.
And just like that … BOOM … You are in best ever roasted sweet potato territory …. and just look at the insides …
- Use orange fleshed sweet potatoes or yams.
- Don’t skip the butter!
- Use tasty stock. It all gets absorbed into the potatoes so maximum flavour is depending on it.
- Don’t rush them. Let them get all sticky and caramelized.
How to prepare in advance
If your super organized self wants to prepare these sweet potatoes in advance, just follow the recipe up until the end of the roasting part and stop before you add the stock. Let the potatoes cool in the pan. Don’t move them or they might break up. Cover the entire pan and store in the fridge for 2 to 3 days.
The nuts can be made up to a week before, left to cool, then stored in a jar in a cool place until you need them.
Then when you want to finish it all off, remove them from the fridge, pour over the stock and place the potatoes back in the oven at the same temperature and continue as if you never stopped. Simply cook until the liquid has gone as per the instructions, then serve with the nuts sprinkled over the top.
How to store & reheat
Store leftover cooked potatoes in a covered container in the fridge for 4 to 5 days. I am quite partial to eating them straight from the fridge with my fingers.
For those of you who are slightly more refined than me though, to reheat, place in the oven at 350°F (175°C) for about 15 minutes or until hot. It’s probably wise to pick the pecan nuts off before you put them in the oven. Personally I don’t as (a) I’ve usually eaten them all before I get a chance to reheat them and (b) I can’t be bothered. I wouldn’t want you to burn your nuts though so don’t say I didn’t warn you ;O)
How to serve roasted sweet potatoes
I see many ways that you can serve these roasted sweet potatoes:
- With your Thanksgiving dinner or any vegan roast dinner and all the trimmings, like Green Bean Casserole, Crispy Roasted Potatoes and Vegan Yorkshire Puddings
- Scattered over your favourite salad
- As part of a bowl meal
- With Vegan Scrambled Eggs, vegan sausages, grilled tomatoes for brunch?
- As part of a buffet or appetizer
Picture just above with my Vegan Roast, which of you haven’t tried comes highly recommended and works so well with these sweet potatoes!
And no judgment from me if you just snaffle half of these straight off the tray ….. Go ahead. I won’t tell a soul.
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Melting Cinnamon Roasted Sweet Potatoes
- Preheat oven to 475 °F (246 C).
- Peel the sweet potatoes and cut into rounds about 1 inch thick.
- Using clean hands, rub the butter generously all over each potato and lay them in a single layer on a rimmed metal baking tray. It must be a metal tray and not glass or ceramic and it needs to have a rim because you will be pouring liquid on later.
- Sprinkle with 1 teaspoon of the thyme, ¼ teaspoon of the pepper, ½ teaspoon of the cinnamon and a little salt if you are using it (see notes re this). Then flip the potatoes and do the same to the other side of each with the remaining thyme, cinnamon, pepper and salt.
- Put the potatoes in the oven for 15 minutes. Remove. Flip each one over and return to the oven for another 15 minutes.
- Remove from the oven again and pour over the vegetable stock. Return to the oven and cook until the liquid has just disappeared. It should take around 20 to 25 minutes.
- While the potatoes are cooking, put the pecan nuts in a small non stick pan. Add the coconut sugar, maple syrup and smoked paprika and stir to coat them. Put the pan over a medium heat, and let the nuts cook for about 4 to 5 minutes until bubbly and sticky. Keep them moving frequently. Don't leave them unattended as they burn easily.
- Turn off the heat and carefully spoon the nuts onto a parchment paper or silicone mat lined plate. Spread them out in a single layer with a spoon and leave to cool. They will get crunchy as they cool down.
- Sprinkle the potatoes with the nuts and serve.