Baked sweet potatoes with apples and pecans

5 from 1 vote

Baked sweet potatoes with apples and pecans

This baked sweet potato dish is juicy, fresh, and well-loved in my house. Usually, I make it with at least two kinds of sweet potatoes. My favorite types of sweet potatoes for this dish are Jewel sweet potato and the Hannah sweet potato variety, complemented by sweet apple

Prep Time10

Cook Time1

Total Time1 10

Course: dinner, Main Course, Side Dish

Cuisine: sugar free, Vegan, Vegetarian

Keyword: baked Hanna sweet potatoes, baked Hannah sweet potatoes, baked Jewel sweet potato, baked sweet potatoes, Hanna sweet potato, Hannah sweet potato, Jewel sweet potatoes, sweet potato, sweet potato casserole, sweet potatoes with apple, sweet potatoes with pecans

Servings:

Calories: 278kcal

Ingredients

1 Hannah sweet potato large
1 Jewel sweet potato large
1 red apple sweet variety
1/2 cup pecans raw
3 tbsp coconut oil or ghee*

spices

1 tsp cinnamon
1 tsp black pepper freshly ground
1/2 tsp nutmeg freshly ground
1/2 tsp Himalayan salt

Instructions

After washing and peeling sweet potatoes, thinly slice them using a mandoline slicer or knife.
Decore an apple and thinly slice it using a mandoline slicer or knife. set aside
In a small bowl, combine cinnamon, nutmeg, triple filtered (processed) coconut oil, black pepper, and Himalayan salt.
Set oven to preheat at 425°F degrees
In a large bowl, combine sliced sweet potatoes with your oil/spice mixture. Be gentle but Mix well, ensuring every sliced is well coated.
Arrange sweet potatoes in an alternating pattern in the casserole dish and distribute apples evenly.
Cover with a lid and place into the preheated 425°F oven for 45 min.
When the time is up, remove the lid and bake for 5 more min. Then sprinkle pecans on the top. Bake for an additional 10 min. Serve right away

Notes

*If you're practicing reduced oil cooking, you can sub oil for 3 tbsp of water.

Nutrition