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glazed pecan sweet potato rounds, sweet potatoes, recipe, vegan, vegetarian, whole food plant based, wfpb, gluten free, oil free, refined sugar free, no oil, no refined sugar, no dairy, dinner, lunch, side, appetizer, dinner party, entertaining, simple, healthy

Glazed Pecan Sweet Potato Rounds

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes
  • Yield: 14-18 Rounds 1x
  • Category: Appetizer, Side
  • Cuisine: American

Description

Roasted sweet potato rounds topped with gloriously maple glazed pecans makes for the ultimate healthy Whole Food Plant Based appetizer for dinner parties or the dinner table.  Whole Food Plant Based, no oil, no refined sugars, no processed ingredients, and gluten free.

Ingredients

Scale
  • 3 large sweet potatoes, skins on, sliced into one inch rounds
  • Organic maple syrup
  • Cinnamon
  • Chopped pecans
  • Coarse sea salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut 3 large sweet potatoes into 1-inch rounds, skins on. Place each sweet potato round flat onto a baking sheet with raised edges, cover the baking sheet tightly with aluminum foil and bake for 10 minutes. If you are concerned about the foil touching the food, then place parchment paper over top and then use foil. Or use a tightly covered baking pan.
  3. After 10 minutes, remove the baking sheet from the oven and place on a covered countertop while you work. Carefully remove the aluminum foil, then lightly sprinkle the tops with a little tiny sprinkle of cinnamon. Next drip a few tiny drops of maple syrup on top of each sweet potato round; then with the back of a spoon, gently spread the maple syrup over the entire top of each sweet potato.
  4. Next, gently flip each sweet potato round over using a thin edged spatula. Repeat the same process by lightly sprinkling each sweet potato round with a very tiny sprinkle of cinnamon and then dripping a few tiny drops of maple syrup on the tops. Finally, use the back of a spoon to gently spread the maple syrup over the entire top of each sweet potato. Place back in the oven for 5 minutes (uncovered).
  5. After 5 minutes, test the potatoes to see if they are done by sliding a sharp knife into one of the larger sweet potato rounds. If the knife slides in cleanly, they are done.  If not done, return to the oven for another 5-7 minutes until tender. Watch carefully as you do not want them over tender or they will fall apart.
  6. When the sweet potatoes are tender, move the oven rack to the top of the oven, set the oven to high broil, and return the sweet potatoes to the oven and place directly under the broiler and broil on high for 1-2 minutes, you are just looking for a slight caramelization on the tops of the sweet potatoes. Watch them carefully!
  7. When the sweet potatoes are lightly caramelized, remove from the oven and allow them to sit on the hot baking sheet undisturbed while you make the chopped glazed pecans.
  8. Roughly chop a cup of pecans, then place then in a dry nonstick skillet and gently toast them over medium heat. Gently stir to prevent burning, approx. 4 minutes.
  9. Next drizzle about 1 ½ Tablespoons of pure organic maple syrup over the chopped pecans. The maple syrup should sizzle and bubble when added to the hot skillet.  Gently push the pecans into the maple syrup to coat on all sides.  Cook for approx. 3 minutes.  Remove from the heat, and allow them to slightly cool in the pan for 1 minute.
  10. Cover a dinner plate with plastic wrap, place the glazed pecans onto the plastic wrap covered dinner plate, this will help prevent them from sticking while you work.
  11. While the glazed pecans are still warm, take some glazed pecans and top each of the sweet potato rounds.
  12. Next, sprinkle a tiny sprinkle of cinnamon over top of each sweet potato round.
  13. Plate the sweet potato rounds on a flat appetizer tray or plate in a single layer, then place a very, very tiny pinch of coarse sea salt over top of each sweet potato round. (ex. 5 to 10 pieces of coarse sea salt granules on each sweet potato round).
  14. Serve warm.

Notes

*Thin Edged Spatula:  A thin edged spatula works best on removing the sweet potatoes from the baking sheet as there is no oil to prevent sticking.  If you do not have a thin edged spatula or have concerns over sticking, then line the baking sheet with parchment paper.  However, the sweet potatoes will not be as crisp.

*Consistency:  For even baking and consistency, try to select sweet potatoes that are long and slender versus varying sizes or thicker rotund potatoes.

*Coarse Sea Salt:  We love the added element of coarse sea on these sweet potato rounds, believe it or not, this tiny little element takes these appetizers to the next level.

*Makes approx. 14 to 18 sweet potato appetizers (largely dependent upon the size of the sweet potatoes selected).

Find it online: https://monkeyandmekitchenadventures.com/glazed-pecan-sweet-potato-rounds/