Working on Thanksgiving meal plans and need something fun and new?  Maybe you have some guests coming who follow a healthier lifestyle and you are freaking out because your Mom only taught you how to make sweet potatoes with marshmallows on top?  Sorry if you love the marshmallow sweet potato casserole, but I can’t stand it!  Why on earth anyone would ruin a perfectly delicious sweet potato with a crazy amount of sweetener then top it with marshmallows is beyond me.  But hey it’s our differences that make life fun, it wouldn’t be the same if everyone agreed with me!

While I was putting together a menu for a paleo Thanksgiving class, I became super frustrated with the gratin I was trying to make.  So I scrapped it and moved on to this using the exact same ingredients and I am so happy I did!

Don’t let the layering and steps throw you off, this is a super fast dish to make!  While your sweet potatoes roast, the other parts come together and will be ready and waiting.

So let’s get to it shall we?

When I made my sweet potato slices the first time I had a nice fat sweet potato so my slices were nice and round.

The second time I used smaller sweet potatoes and just cut them on the bias (diaganolly) to make a plank that was somewhat oval.  Both of them turned out beautifully so work with what you have.  (see topping step, aren’t they pretty)

You will want your slices to be about 1/2” thick so they can hold all the yummy toppings.  It’s now as simple as rubbing them on both sides with melted oil, coconut sugar, salt and pepper.  Place them in a preheated oven and roast for about 20 minutes.  Now if they need more time, carefully flip them over and roast another 5-10 minutes.  When I used my home oven they took close to 30 minutes, but when I used a commercial oven they were perfectly brown and softened in 20.

While the sweet potatoes are getting their caramelization on, prepare you apples by placing all ingredients in small sauté pan.  Bring them to a boil, then turn the heat down and simmer until they are soft and the liquid has reduced to a thick consistency.

Also while you are waiting for the sweet potatoes to roast and apples to cook, make the cinnamon pecan crumble by tossing the pecans in spices then drizzling with melted oil, tossing to coat.

When your sweet potatoes are done, pile the pecans on the sweet potatoes.  Don’t worry if they fall off, you can straighten them up later, or use the ones that fall onto sheet pan as a garnish.  See no worries, this is totally stress free…

Pop the sweet potatoes back into the oven, with the pecan topping and roast for an additional 5-10 minutes or until pecans are golden.  Don’t go too far or they will burn.

Finally top the whole works with apples, and any pecans that may have snuck off the top of the sweet potato slices.  Arrange on a platter for a pretty presentation.  These can be served warm or room temperature.  Feel free to make them ahead and reheat.  Reheating works best if they are not assembled, but they will still be delicious if time only allows you to build them ahead of time.

I recommend these as a side dish or appetizer, but you could absolutely top them with vanilla ice cream or whipped cream and serve as a delicious fun dessert.

However you serve them, enjoy!