My first wound at it was these Cinnamon Raisin Diced Sweet Potatoes. They're very straightforward and light. At last I needed to catch the sticky lavishness of that goulash however so I continued testing and tweaking until I arrived here. Enter Cinnamon Pecan Sweet Potato Rounds. Great golly, these things are paradise.

The enchantment is in the cinnamon pecan outside layer. That stuff is so insane delicious. A little ghee or margarine with finely cleaved pecans and cinnamon. Yum. I favor ghee in light of the fact that the milk fat is cooked out so I trust it's somewhat better for you and sincerely I'm simply such a gigantic devotee of the stuff. Likewise, we've discovered that my better half who has a genuine dairy hypersensitivity can really endure ghee.

The potato rounds themselves prepare with a little coconut oil until they're delicate and daintily carmelized.


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Ingredients :

Sweet Potatoes
  • 4 sweet potatoes medium
  • 3 tbsp coconut oil
Cinnamon Pecan Crust
  • 1/2 cup chopped pecans
  • 4 tbsp ghee or butter if not Whole30
  • 2 tsp cinnamon
  • Optional: shredded coconut for topping

Instructions :

Sweet Potatoes
  1. Preheat oven to 375 degrees.
  2. Slice your sweet potatoes into rounds. Discard the ends of the potato.
  3. Lay sweet potato rounds in a single layer on a large baking sheet.
Cinnamon Pecan Crust
  1. Melt ghee in the microwave or on stove top. Stir in cinnamon. Stir in chopped pecans. (If you bought your pecans already chopped you may want to chop them again so you have no large pieces. The smaller the are they better they will combine.) You should now have what looks like a cinnamon pecan paste.
  2. Place a dollop of the cinnamon pecan mixture on each potato round and spread to cover the top of the round.
  3. Place potatoes back in the oven for an additional 5 minutes to warm the crust up.
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