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A healthier version of a classic holiday favorite! These Paleo Candied Sweet Potatoes with Pecans and dates are decadently delicious as a side dish or even dessert, but contain no grains, gluten, refined sugar, dairy, or soy. Just real, whole ingredients for this tasty homemade comfort food!
Candied sweet potatoes a huge favorite for my family, and were always something I made with my mom growing up, too.
Of course I was mainly motivated by the marshmallow topping and not so much the sweet potatoes…
But that’s why I was pretty determined to see if I could recreate something slightly less sweet, but with even more flavor than what we made years ago.
So with my magic paleo fairy wand I made a version to rival any old one with Kraft marshmallows!
Trust me on this – you won’t miss the marshmallows. AT. ALL.
Plus, you can feel good about eating this, because it’s healthy, and yes, tastes like candy! Thank you, dates, for being actual nature’s candy. I only speak the truth. This is so candy, guys. Or rather, candied 🙂
What You Need to Make Paleo Candied Sweet Potatoes
I love how simple the ingredients are given how amazing it turns out! Here’s everything you’ll need to prepare the sweet potatoes:
Sweet PotatoesCoconut OilSaltPecansDatesMaple SyrupVanilla ExtractUnsweetened Coconut FlakesCinnamonFlaky sea salt (optional)
How to Make These Healthy Candied Sweet Potatoes
Making these is really simple too – which is something much appreciated when it comes to Thanksgiving!
First, I roast the sweet potatoes as I roast all my sweet potatoes so they turn out lightly caramelized on the outside and soft inside.
While they’re in the oven, I combine the remaining ingredients in a bowl.
Once the potatoes are done, I put them in a casserole dish and sprinkle the topping mixture all over, then bake them again to combine flavors and get the pecans and coconut nice and toasty.
I like to top them off with a little flaky salt for the “salted caramel’ effect, but this part is optional depending on your tastes.
Can I Make this Recipe Whole30 friendly?
This is one recipe that you can totally make Whole30 with just a small tweak!
While I do love adding the maple syrup for extra sweetness and flavor, you can easily skip it and get all your sweetness from the dates, coconut and of course the roasted potatoes!
Since the potatoes roast in a way that gets them to caramelize a little, they add a lot of sweetness to this recipe on their own.
Add in toasty coconut, pecans, and gooey dates and you have Whole30 friendly “candied” sweet potatoes!
I hope you’re ready for a fun, healthy version of a classic holiday side dish that’s one of my all time favorites!
Perfect for a smaller gathering or a crowd, these candied sweet potatoes are going to make everyone happy!
is Grab your ingredients and get the oven preheated because it’s time to cook – let’s go!
Paleo Candied Sweet Potatoes with Pecans {Vegan}
Candied Sweet Potatoes with Pecans and Dates
A Paleo version of a holiday favorite, these Candied Sweet Potatoes with Pecans and Dates will impress and delight all your holiday guests! Refined sugar free, dairy free, grain & gluten free. Prep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hourCourse:Side DishCuisine:Paleo &, VeganServings: 8 servings
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Ingredients
3large sweet potatoes2tablespoonsoil of choicefor roasting the potatoessea salt for roasting1cuppecanschopped1cupmedjool datespitted and chopped 3tablespoonsrefined coconut oilmelted1-2Tablespoonspure maple syrupdepending on the level of sweetness you want*1/2 teaspooncinnamon1teaspoonpure vanilla extract1/3cupcoconut flakes unsweetened 1/4 teaspoonsea saltflaky sea saltoptional, for garnish
Instructions
First, preheat your oven to 425° F. Peel your sweet potatoes and cut into 1/2-1 inch cubes for roasting.
Toss the sweet potato cubes with the oil and season all over with sea salt. Spread the on a parchment lined baking sheet in a single layer. Roast for 25-30 minutes or until tender and beginning to brown.
While the sweet potatoes are roasting, combine the chopped pecans and dates in a medium bowl and stir in the melted coconut oil, maple syrup, cinnamon, vanilla, coconut flakes and salt.
When the sweet potatoes are done roasting, remove from oven and turn down the heat to 350° F.
Transfer the sweet potatoes to a casserole dish and sprinkle the pecan-date mixture over them generously.
Bake in the preheated oven for 20 minutes or until toasty and lightly browned on top. Serve and enjoy anytime, not just the holidays!
Recipe Notes
*To make this recipe Whole30 compliant, eliminate the maple syrup
Nutrition
Calories: 286kcalCarbohydrates: 35gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 121mgPotassium: 490mgFiber: 6gSugar: 18gVitamin A: 12058IUVitamin C: 2mgCalcium: 51mgIron: 1mg
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Want more Paleo fall and holiday recipes? Try one of these!
Ultimate Stuffed Acorn Squash
Paleo + Vegan Sweet Potato Casserole
Classic Pumpkin Pie
Paleo Apple Pie
Butternut Sausage Holiday Stuffing
Cauliflower Thanksgiving Stuffing
Paleo Green Bean Casserole
Harvest Veggie Casserole
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