Mexican · Dessert
Baked Sweet Potato with Cinnamon
Tender rounds of sweet potato are baked low and slow under a glossy cinnamon-orange butter glaze until caramelized at the edges, then finished with a scatter of toasted pecans for crunch. A warm, homely Mexican-leaning take on baked fruit desserts that leans on the sweet potato's natural sugars rather than a heavy crumble topping.
$1
12 minsPrep
40 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
220Calories
2.5gProtein
9.9gFat
32.4gCarbs
14.2gSugar
4.8gFiber
284mgSodium
11mgChol
3.1gSat Fat
408mgPotassium
63mgCalcium
1.1mgIron
0mcgVitamin B12
7.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Negra Modelo
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 200°C (400°F).
2
Peel the sweet potato and slice into rounds about 1cm thick.
3
Divide the rounds between 2 individual baking dishes (180ml each), overlapping slightly.
4
Melt the butter and whisk with the brown sugar, cinnamon, orange juice and zest, and salt.
5
Pour the spiced butter mixture evenly over the sweet potato in both dishes.
6
Cover each dish tightly with foil and bake for 25 minutes.
7
Remove the foil and bake for a further 15 minutes until the sweet potato is tender and the edges are caramelized.
8
Rest for 5 minutes, then scatter the chopped pecans over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g Sweet Potato, peeled and sliced into rounds,
- 10g10g Butter, melted,
- 18g18g Brown Sugar,
- 3g3g Cinnamon Ground,
- 20g20g Orange, juiced and zested,
- 16g16g Pecan, roughly chopped, 1
- 1g1g Salt,
