Inspired by vegan sweet potato casserole, these Maple Cinnamon Roasted Sweet Potatoes are a beautiful addition to any holiday table. Notes of maple syrup and pecans make this recipe extra-festive, while pomegranate seeds add a fun pop of color! Totally gluten-free so everyone can enjoy.
Cinnamon Roasted Sweet Potatoes, a simple & beautiful Thanksgiving side
I’ve never been a fan of the “classic” sweet potato casserole with marshmallows. There is no textural variety! I’d much rather let the natural flavor of the potatoes shine through. Here we are using pecans for crunch and pomegranate for a bright pop of color.
While mashed potatoes are delicious, they are not much to look at on the table. It’s true that we eat with our eyes first, so I wanted to create a side dish you could really look stunning on a holiday table.
The best part: only 4 ingredients are required. With just 15 minutes of active prep time, this sweet potato tart rose will be your new favorite side (for Thanksgiving and beyond).
Tips for Making these Cinnamon Roasted Sweet Potatoes in a Rose
- Slice sweet potato sliced into rounds 1/8 – 1/4 inch in thickness. You want them to be pliable enough for bending while still stable enough to not burn in the oven. This is most easily achieved with a mandolin, but if you don’t have one a sharp knife works just as well.
- Use a circular or oblong dish when creating the “rose” fan effect. If you don’t have this, feel free to just layer the slices lasagna-style in a square pan. They will still be delicious.
- I am using pecans here are they are a classically “fall” flavor, but feel free to sub in walnuts for a more affordable and easily accessible option.
I hope you love this simple tart! Please be sure to let me know in the comments or on Instagram if you give it a try!