Sweet Potatoes with Pecan Syrup (gluten free, dairy free, paleo, soy free, vegan)
Prep time
Cook time
Total time
Simple roasted sweet potatoes roasted long enough to create the melt-in-your-mouth texture of a sweet mash, without the extra effort or added calories, topped with pecan syrup to bring it to another level of yum. This is the BEST Thanksgiving sweet potato side dish you will ever meet!
Recipe type: sides
Serves: serves 8
  • 8 large sweet potatoes, peeled
  • 3 tablespoons avocado oil, or other neutral oil
  • 2 tablespoons coconut sugar
  • ½ cup water
  • ½ cup cassava sweetener
  • pinch of kosher salt
  • 1 heaping cup pecan halves, broken apart, or pecan pieces
  1. Preheat oven temperature to 400 degrees F (204 C) *Line a rimmed baking sheet with parchment paper.
  2. Combine oil, and coconut sugar in a small bowl then rub into each peeled potato. Place potatoes on the baking sheet. Bake for 80-90 minutes, until very soft (the texture of mashed potato).
  3. Meanwhile, toast pecans slightly, about 2 minutes, on medium heat (just until you smell the nutty aroma) If using pecan pieces, remove any pecan shell pieces before adding to syrup.
  4. Prepare pecan syrup by combining water, cassava sweetener, and kosher salt in a small saucepan on medium-high heat set with a candy thermometer. Note: a candy thermometer isn’t absolutely necessary but does take out the guesswork. Once it comes to a boil, continue to cook for 6-8 minutes, until it reaches 230 degrees. Remove from heat. When the sweet potatoes are done, slice into the middle, lengthwise, and pierce the sides open to make room for the pecan syrup. Spoon a few tablespoons (about 3) into the center. Serve.
  5. Notes:
  6. If the syrup has cooled to a thickened consistency, reheat for a minute to thin out.
  7. If cassava sweetener is unavailable, sub for maple syrup, or (blonde) coconut nectar.
  8. The potatoes I used were large, about 5-6 inches long and roughly 3-inches wide, weighing nearly a pound each. For smaller, thinner potatoes check them at the 45-minute mark, for doneness. You also won’t need as much oil and sugar for coating.
  9. To make ahead: bake sweet potatoes the day before and keep refrigerated. Same can be done with the maple syrup. Before serving reheat sweet potatoes at 325 degrees F for 25-30 minutes (less time for smaller sized), and reheat pecan syrup to warm and assemble before serving.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/sweet-potatoes-with-pecan-syrup-gluten-free-dairy-free-paleo-soy-free-vegan/