|October 10, 2018

Cinnamon Pecan Sweet Potatoes

By Bulletproof Staff
Reviewed for Scientific Accuracy

Cinnamon Pecan Sweet Potatoes

Sweet potato recipe & content provided by Veronica Culver, The Enchanted Cook

Did someone say “cinnamon rolls”? Uh, no…however, this sweet potato recipe may have you thinking you’ve just indulged in a cinnamon pecan sweet roll! Building on the natural sweetness that comes from slow-roasting sweet potatoes, I’ve added a crunchy, sweet and cinnamon-y topping with just the right amount of saltiness coming from ghee to balance it out.

Have these baked sweet potatoes on days when you’re cycling in carbs, add them to your meal preps, eat them as a dessert, or eat them cold right out of the fridge like I do with the leftovers. I love that sweet potatoes are super high in vitamin A and contain a fair amount of fiber as well. They are certainly delicious in a savory preparation, but I have to admit this dessert-like sweet potato recipe is a no-brainer, especially since it contains no added sugars.

Cinnamon Pecan Sweet Potatoes

Cinnamon Pecan Sweet Potato RecipeStart to Finish: 1 hour and 15 minutes


  • 4 small organic sweet potatoes
  • 1 tablespoon grass-fed ghee, melted
  • 1/4 teaspoon flaky sea salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons birch xylitol
  • 1 ounce raw pecans, roughly chopped*


  1. Preheat oven to 350 degrees F.
  2. Wash sweet potatoes well, and dry. Using a fork, pierce the skin of the sweet potatoes in several locations.
  3. Brush the outsides of potatoes lightly with some of the melted ghee, and sprinkle the flaky sea salt equally on each.
  4. Place prepped potatoes on a baking sheet lined with parchment paper.
  5. Bake in oven for approximately 1 hour or until potatoes are soft to the touch and some of the natural sugars have started to seep out onto the parchment.
  6. Meanwhile, add cinnamon, xylitol, and pecans to remaining melted ghee, and toss to coat. Set aside.
  7. When potatoes are done, remove from oven. Carefully split the tops open and top with the pecan mixture, dividing equally among the four hot potatoes. Garnish with an extra sprinkle of cinnamon if desired, and serve immediately.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 186
  • Protein: 3g
  • Carbs: 27g
  • Fiber: 5g
  • Sugar: 8g
  • Fat: 8g
  • Saturated Fat: 2g
  • Polyunsaturated: 0g
  • Monounsaturated: 0g
  • Trans fat: 0g
  • Cholesterol: 8g
  • Sodium: 186mg
  • Potassium: 3mg
  • Vitamin A: 439%
  • Vitamin C: 37%
  • Calcium: 6%
  • Iron: 6%

*Note About Nuts: Nuts and seeds are not low-toxin foods because they spoil very quickly once shelled, and mold contamination is a major issue. Choose raw nuts and keep them frozen or at least refrigerated. Soaking nuts for at least 18 hours before eating will reduce some toxins, but not mold toxins. Your safest bet is to buy nuts in the shell and shell them yourself.

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