Cinnamon Roll Sweet Potatoes
If cinnamon rolls and sweet potatoes had a baby, this cinnamon roll sweet potatoes recipe would be it. The sweet potatoes are perfectly tender and taste amazing with the spices, butter and simple glaze. Perfect for brunch, dinner or even dessert, this recipe is guaranteed to be a hit.
Ways to Enjoy Cinnamon Roll Sweet Potatoes
Breakfast / Brunch – Serve this dish as an alternative to savory hash browns. This recipe pairs well with a variety of brunch items so feel free to serve this up at your next Sunday brunch.
Dinner – Option to make this recipe as a sweet compliment to your dinner. This is the perfect side dish to enjoy alongside your favorite protein.
Dessert – Option to serve this recipe as dessert too. Serve it warm with a scoop of vanilla ice cream on top for the ultimate indulgence.
Ingredients in Cinnamon Roll Sweet Potatoes
Sweet Potatoes – Peel and cube your sweet potatoes into bite-sized pieces. Place them in a glass baking dish that has been gently sprayed with non-stick cooking spray.
Cinnamon Butter Sauce – In a small pot, over medium/low heat, combine butter, light brown sugar, cinnamon, nutmeg, vanilla, maple syrup, and water. Once a light boil starts, add the crushed pecans. Stir well. Remove from the heat.
Glaze – Combine powdered sugar, melted butter, half and half, and vanilla in a mixing bowl. Whisk until smooth, no lumps. Set aside. If your powdered sugar is lumpy, you can always sift it first too.
How to Make Cinnamon Roll Sweet Potatoes
Preheat the oven to 425 degrees.
Lightly spray a glass baking dish with non-stick cooking spray.
Add the peeled and cubed sweet potatoes to the prepared baking dish.
In a small sauce pot, over medium/low heat, combine butter, light brown sugar, nutmeg, cinnamon, vanilla, maple syrup and water. Stir well.
Once the sauce comes to a light boil, add the crushed pecans and remove from the heat.
Pour the butter pecan sauce over the potatoes.
Bake for 15 minutes at 425.
Reduce the heat to 400, stir the potatoes around in the dish, place them back in the oven and bake for another 25-30 minutes.
Total cooking time is 40-45 minutes.
While the potatoes are baking, prepare the glaze.
In a separate mixing bowl, combine the powdered sugar, melted butter, vanilla, and half and half. Whisk until smooth, no lumps.
Remove the potatoes form the oven. They should be fork tender.
Let them cool for 5-10 minutes.
Top with a drizzle of the glaze and a few extra crushed pecans. Serve warm.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more recipes?
Cinnamon Roll Sweet Potatoes
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed into bite-sized pieces
- ¼ cup light brown sugar
- ¼ cup salted butter
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- ¼ cup water
- ¼ cup crushed pecans
Glaze
- 1 cup powdered sugar, sift if lumpy
- 1 tablespoon melted butter, not hot
- 2 tablespoons half and half
- ½ teaspoon vanilla
Equipment
- 1 9×5-inch glass baking dish
- 1 peeler
- 1 mixing bowl for glaze
- 1 sauce pot for sauce
Instructions
- Preheat the oven to 425 degrees.
- Spray a glass baking dish with non-stick cooking spray.
- Add the peeled and cubed sweet potatoes to the prepared baking dish.
- In a small sauce pot, over medium/low heat, combine butter, light brown sugar, nutmeg, cinnamon, vanilla, maple syrup and water. Stir well.
- Once the sauce comes to a light boil, add the crushed pecans and remove from the heat.
- Pour the butter pecan sauce over the potatoes.
- Bake uncovered for 15 minutes at 425.
- Reduce the heat to 400, stir the potatoes around in the dish, place back in the oven and bake for another 25-30 minutes.
- Total cooking time is 40-45 minutes.
- While the potatoes are baking, prepare the glaze
- In a separate mixing bowl, combine the powdered sugar, melted butter, vanilla, and half and half. Whisk until smooth, no lumps.
- Remove the potatoes form the oven. They should be fork tender.
- Let them cool for 5-10 minutes.
- Top with a drizzle of the glaze and serve warm.
2 Comments on “Cinnamon Roll Sweet Potatoes”
Ive made a smaller version of this recipe for lunch and it’s such a perfect treat. I will definitely be making it as a side dish for brunch soon!
Ive made a smaller version of this recipe for lunch and it’s such a perfect treat. I will definitely be making it as a side dish for brunch sometime soon