This dish is very simple, but extremely delicious. The soft creaminess inside with the slightly caramelized crunch and nibbles of pecan bits creates a heavenly eating experience!
13 cups sweet potatoes, cut in chunks (we use the lighter colored sweet potatoes)
1/2 – 3/4 cup olive oil
1 ½ teaspoon cinnamon
½ teaspoon sea salt
2 teaspoons coconut sugar*
1 cup pecans, chopped
- Cut potatoes in half lengthwise and then across ¾ inch pieces . If they are really large then you can cut one more time lengthwise before cutting across (half moon or quarter moon shapes.)
- Toss with olive oil, salt, cinnamon and coconut sugar. Place in sprayed Pyrex glass pan, 9×13 inch.
- Bake uncovered at 400 degrees for 45 minutes.
- Remove from oven and toss with two wooden spoons. Add chopped pecans. Increase oven temperature to 425 (or 450 if your oven temperature tends to run a little cool.)
- Bake another 30 to 45 minutes (you want the potatoes at this point to caramelize and get somewhat crunchy on the bottom.)
- Remove from oven and cool slightly before eating.
Total Cooking time: 1 hour 45 minutes
* Coconut sugar comes from the buds of coconut tree flowers. It is a natural sweetener that come from trees and are collected as sap — like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.) I use coconut sugar in my kitchen since it has a lower glycemic index then regular sugar. It comes in bags and looks like brown sugar but can also be found in the bulk section of many natural food stores.