If sweet potatoes and cinnamon rolls were to have a child, this recipe for cinnamon roll sweet potatoes would be his or her offspring. The sweet potatoes are cooked to perfection, and the combination of the spices, butter, and simple glaze results in an incredible flavor. This dish is sure to be a favorite, whether it is served for breakfast, supper, or even dessert because to its versatility.

Ways to Savour Sweet Potatoes with Cinnamon Rolls

How To Make Sweet Potato Cinnamon Rolls - Vegan Recipe

This meal may be served as an alternative to savory hash browns for breakfast or brunch. You may offer this dish at your next Sunday brunch since it goes well with a wide range of brunch foods, so feel free to include it into your menu.

The evening meal - As a sweet accompaniment to your supper, you have the option of preparing this dish. If you are looking for the ideal side dish to have with your preferred protein, keep reading.

As an alternative to dessert, you may also serve this dish as dessert. In order to get the highest level of enjoyment, serve it warm with a dollop of vanilla ice cream on top.

INGREDIENTS IN CINNAMON ROLL SWEET POTATOES

Peel and cut your sweet potatoes into bite-sized pieces. Sweet potatoes are a great source of nutrition. They should be placed on a baking dish made of glass that has been lightly coated with cooking spray that prevents sticking.

To make the cinnamon butter sauce, put the following ingredients in a small saucepan: butter, light brown sugar, cinnamon, nutmeg, vanilla, maple syrup, and water. Heat the mixture over medium-low heat. When the water reaches a simmer, add the pecans that have been crushed. Give it a good stir. Remove from the heat source.

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

A container that is airtight should be used to store any leftovers in the refrigerator for a period of three to four days. In the microwave, reheat the food until it is completely hot. Seeking other recipes to try?