Happy Thanksgiving, y’all! I’ve been so excited and anxious for this time to finally arrive! I can’t wait to practically eat my weight in all the Thanksgiving food goodness. I’m spending this evening and tomorrow morning wrapping up my additions to this wonderful feast (’cause I’m a last minute girl – it’s just what I do). This recipe I’m sharing with you today is one I’m rather fond of, and I hope my family will be also! It’s a bite-sized treat that will make you smile with satisfaction. I’m a big promoter of sweet potatoes. I’m blaming it on the fact that I have a sweet tooth the size of Texas. At least it’s something healthy though, right??

Try not to overindulge on all the food tomorrow, but most importantly, enjoy the company you spend the day with. Treasure the moments and give thanks for the people that surround your dinner table.

2 sweet potatoes, slices into rounds
2 tbsp. coconut oil, ,melted
1/2 tsp. cinnamon
1/4 c. brown sugar
1/2 c. pecan halves
1/2 c. dried cranberries

for pecans:
1/4 tsp. salt
1 c. cane sugar
1 tsp. cinnamon
1 1/2 c. milk
1 tbsp. vanilla

Heat oven to 400 degrees. In a bowl, whisk together coconut oil and brown sugar.
Place sliced sweet potatoes on a parchment-lined backing sheet.
Brush coconut oil and sugar mixture on both sides of potato slices.
Bake for 15-20 minutes.
Once done, flip potatoes and bake again for about 12 minutes or until they turn a more golden brown.
Let cool slightly.
While potatoes are in the oven, prepare the pecans.
Mix salt, can sugar, cinnamon, milk together in a medium bowl. Bring mixture to a slight boil, stirring occasionally.
Remove from heat and add vanilla and the pecan halves. Stir them in until pecans are evenly coated.
Remove coated pecans from mixture by using a fork and place them on a sheet of wax paper.
To assemble, top each caramelized potato with cranberries and candied pecans.
Enjoy!