I hope you’re not sick of sweet potatos yet, because I have another one for you: Coconut Roasted Sweet Potatoes! They’re easy yet fancy, and would make a perfect side dish for any holiday or family meal. Ooh, you should make these for Easter dinner! I don’t celebrate Easter. Growing up it was all about chocolate and jelly beans in my house, and then my mom would make ham for dinner. And since I didn’t even start liking chocolate (except white!) until I was in my 20’s, it really wasn’t my favorite holiday. Isn’t it weird that I didn’t like chocolate growing up? I also didn’t like salt… then one day, when I was 24 or 25, I started liking both. Is that normal? I’m going to just go ahead and assume it is. But enough about me, let’s focus on these:
Cinnamon and coconut are the secret ingredients here. I also used coconut oil, which I usually only use when I make dog treats. But I figured since I was already putting shredded coconut in the dish, might as well go all in.
So go ahead and pin these, and put them on the menu for your next big dinner. And if you’re into sweet potatoes, check out some of my other yummy sweet tater recipes!
The recipe is a (slight) adaptation from Gena Hamshaw’s dish on Food52. When you’re mixing the potatoes with the coconut oil, add 1/2 teaspoon of lime juice and 1 teaspoon of cinnamon. When they’re done baking, give another couple shakes of cinnamon and top with 1/4 cup shredded coconut. Yay!
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This sounds delicious! I love the sp + coconut combo.
I see coconut and I’m IN!
If you were to ask me what my favourite smell is – I reckon there is nothing quite like the smell of sweet potato roasting in coconut oil. The aroma fills the house and smells divine!
Yum! I often roast sweet potato with cinnamon but adding coconut is on another level, I am definitely trying this!
Just discovering your blog for the first time btw – you have so many tempting recipes. Looking forward to following you and reading more 🙂
Welcome! I’m glad you’re enjoying it!