These crispy roasted sweet potatoes with a pecan and coconut topping are tossed in a citrus glaze. It’s an easy-to-make recipe that uses simple ingredients and makes a perfect side dish for a special meal.
Sweet potatoes are a healthy, hearty, delicious addition to your meal. I enjoy adding them to curries, making them into soups, and tossing them in my buddha bowls. They are versatile and never disappoint, always adding flavor and nutrients.
With a tropical candied pecan topping and a citrus glaze, these roasted sweet potatoes bring forth the flavors that are reminiscent of warmer temperatures.
The best part about these sweet potatoes is that they fit nicely into all the seasons whether they make it onto your table for Thanksgiving, Christmas, Easter, or just a special Sunday night dinner.
Why This Recipe Works
- Healthy whole food plant-based ingredients
- Full of vitamins and nutrients
- Subtly sweet with a citrus glaze
- Perfect crunch with the coconut pecan topping
- Perfect on your holiday table
- A crowd pleasing recipe
Ingredients and Notes
Sweet Potatoes: The recipe calls for one pound of sweet potatoes, however, you can use more if you are making this side dish for a larger crowd. When picking out sweet potatoes from the grocery store look for ones that are firm to the touch, and have few blemishes. Scrub the potatoes thoroughly with a vegetable brush before peeling and chopping.
Crunchy Topping: Chopped pecans and shredded coconut make up the crunchy topping. I recommend using raw and unsalted pecans, and desiccated coconut which is the most natural form of the ingredients.
Citrus Glaze: The sweet potatoes are tossed in a simple glaze made of orange juice and lemon juice. Use fresh juice from an orange and lemon rather than bottled juice for the freshest flavor.
Variations and Substitutions
Smoky and Spicy Flavor: For a variation on the flavors, change up the spices! Instead of using a citrus glaze, give the sweet potatoes a smoky and spicy flavor by adding a ½ teaspoon of paprika, and a ⅛ teaspoon of cayenne, and a dash of garlic powder. Add salt to taste.
Make Into Sweet Potato Fries: Instead of cutting the potatoes into cubes, slice into potato wedges or strips. Ensure the outsides are crispy by tossing in olive oil before roasting.
Step by Step Instructions
Step 1: Preheat oven to 400 F. Peel and slice the sweet potatoes into bite-size cubes, and place on a baking sheet.
Step 2: Spread coconut and pecans evenly on another baking sheet, place in the oven. Bake for 10-15 minutes or until golden brown, stirring halfway through cooking time. Set aside to cool.
Step 3: While pecans are roasting, spread chopped sweet potatoes on a sheet pan and sprinkle with salt. Remove the pecans from the oven. Raise the oven temperature to 425 degrees F and bake them for 20-30 minutes stirring halfway through. They should be golden brown and fork-tender.
Step 4: In a small bowl mix together your orange juice and lemon juice.
Step 5: Remove the sweet potatoes from the oven and immediately toss them with the orange juice and lemon juice mixture. Sprinkle pecans and coconut over the top and serve!
This recipe calls for removing the skin of the sweet potato before roasting. However, you don’t have to remove the skin before roasting. That is completely up to you. It is safe to eat the skin of sweet potatoes. In fact, the skin of sweet potatoes contains quite a bit of vitamins and nutrients.
Parboiling is when you cook a food in boiling water until just cooked through and softened. It is not necessary to parboil sweet potatoes before roasting, however it will cut down in the total roast time in the oven.
This makes for a perfect side dish at your holiday table or a special Sunday night dinner. Here are a few ideas to serve with these sweet potatoes to make it a complete meal…
1. Soy Sauce Brussel Sprouts
2. Winter Blood Orange Salad
3. The Best Ever Meatless Meatloaf
Allow the roasted sweet potatoes to cool completely before transferring to an airtight container. Keep in the refrigerator for up to 5 days. When ready to reheat, transfer to a microwave-safe container and warm until heated through. Alternatively, place on a baking sheet lined with parchment paper and place in the oven at 350 F, and crisp for about 5-8 minutes.
- You do not need to add oil to the sweet potatoes to roast them. Instead toss them in a few tablespoons of water and sprinkle with salt. Then line your baking sheet with aluminum foil or parchment paper to keep the potatoes from sticking to the pan.
- If you do choose to use oil, I recommend 1 tablespoon of olive oil. Note that nutrition facts are calculated without oil.
- Use unsweetened shredded coconut to reduce sugar content. Sweet potatoes and coconut are naturally sweet and don’t need any added sugar.
- Use fresh squeezed orange juice from an orange rather than buying orange juice from the store. A plant-based diet does not include fruit juices, and in this recipe you just need a touch of the juice from a fresh orange and lemon.
Crispy Roasted Sweet Potatoes with Candied Pecans
- 1 lb sweet potatoes 2 or 3
- 1 tsp lemon juice
- 3 tbsp orange juice
- ½ tsp salt
- ¼ cup chopped pecans
- ¼ cup unsweetened shredded coconut
- Preheat oven to 400 F.
- Peel and chop sweet potatoes into bite size cubes.
- Spread coconut and pecans evenly on a cookie sheet, place in oven. Bake for 10-15 minutes or until golden brown, stirring half way through cooking time. Set aside to cool.
- Spread chopped sweet potatoes on sheet pan and sprinkle with salt. Raise the oven temp to 425 and bake them for 20-30 minutes stirring halfway through. They should be golden and fork tender.
- In a small bowl mix together your orange juice and lemon juice.
- Remove sweet potatoes from oven and immediately toss with the orange juice and lemon juice mixture. Sprinkle pecans and coconut over the top and serve!
- Line your baking sheet with aluminum foil or parchment paper to keep the potatoes from sticking to the pan.
- Use unsweetened shredded coconut to reduce sugar content.
- Use the juice from a fresh orange and lemon.