Sweet Potato Pecan Rounds, (Veg, GF)

Sweet Potato Pecan Rounds


3 Ingredient Sweet Potato Pecan Rounds - Download Recipe

Vegan, Gluten Free


3 large sweet potatoes

Whipped cream cheese

Roughly chopped toasted pecans

Olive oil



  1. Wash and dry sweet potatoes, then slice into disks about ½ inch thick and transfer to a large sheet tray. Toss with olive oil and salt and pepper.

  2. Roast at 375°F oven for 40 minutes, taking them out and flipping them halfway through, until they’re soft and golden brown in places.

  3. Cool slightly, then spread each one with 1 teaspoon whipped cream cheese at room temperature.

  4. Spring with pecans and enjoy!

If you want to do some prep in advance: Roast sweet potato rounds up to 2 days in advance and store in an airtight container in the fridge. To serve, reheat sweet potatoes on a sheet tray in a 400°F oven for 5 to 8 minutes, then top and serve.

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