Description
Delicious roasted sweet potatoes topped with a creamy cinnamon mixture and toasted pecans, drizzled with maple syrup.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for cream cheese)
- 1/3 cup pecan halves
Instructions
- Preheat your oven to 400°F (200°C). Peel and slice the sweet potatoes into 1/2-inch rounds. Line a rimmed baking sheet with parchment paper and arrange the slices evenly.
- In a small bowl, combine olive oil, maple syrup, cinnamon, and salt. Brush this mixture onto both sides of the sweet potato slices.
- Roast for 25–30 minutes, flipping once halfway, until soft and slightly caramelized at the edges.
- While roasting, beat cream cheese, powdered sugar, cinnamon, and vanilla extract until fluffy. Transfer to a piping bag or zip-top bag with the corner snipped.
- Toast pecans in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside to cool.
- Let sweet potatoes cool slightly, then pipe cream cheese mixture onto each round. Top with toasted pecans and drizzle with a touch of warm maple syrup before serving.
Notes
- This recipe is great for a sweet side dish during the holidays.
- Feel free to adjust the sweetness by varying the amount of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg