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!
Maple Cinnamon Roasted Sweet Potatoes
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Vegan
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.Â
- 5 small sweet potatoes/yams (or 3–4 large)
- 3 TBS maple syrup (or brown sugar)
- 2 tsp cinnamon
- 1 TBS olive oil
- 1/2 cup pomegranate arils
- 1/2 cup crushed pecans or walnuts (optional)
- Preheat oven to 400 degrees F. Using a sharp knife or mandolin, slice potatoes into 1/8 – 1/4 inch width. Add to a large bowl and toss with maple syrup, cinnamon, and olive oil. Use your hands to insure each potato is evenly covered.
- Lightly oil a pie dish. Starting on the outer rim, begin lining sweet potatoes one on top of another. Work your way toward the center of the dish. If you have extra potatoes at the end, stick them in places of the tart that may look empty.
- Roast tart in the oven for about 30 minutes and check for doneness. If sweet potatoes are easily pierced with a fork, they are done. Thinning edges can burn easily, so be careful not to overcook. They will take anywhere from 30-45 minutes depending on how thick your slices are and how accurate your oven temperature is.
- Garnish with pomegranate seeds and pecans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Serving Size: One fifth of recipe
- Calories: 171 calories
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 mg
- Carbohydrates: 35.6 g
- Fiber: 4.4 g
- Protein: 2g
- Cholesterol: 0 mg
Keywords: sweet potato, pomegranate, cinnamon, roasted
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Curt Frigon & Susannah Weis Frigon says
beautiful! And so simple – I love it.
Thank you so much for reading! 🙂
Wow, this looks delicious!!
Thanks Daisy, I hope you try it!