• Eliana

Coconut Roasted Sweet Potato | Perfect Side

Sweet Potatoes for the win in this side dish. I basically married sweet potatoes in coconut oil and sweetened coconut flakes to give them a subtle coconut kick that complements them nicely. I added some rosemary for flavor and drizzled these roasted sweeties in some honey! I like to cut my sweet potatoes up and roasted them to change it up from always eating them whole, like I did when I was younger! I still love roasting them whole too! You could always roast them whole, cut them open in half, and then top them with a little honey and sweetened coconut flakes too! Go Crazy!

Coconut Roasted Sweet Potatoes

Prep time: 5 minutes

Cook time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

2 tablespoons coconut oil

3 sweet potatoes (about 2 lbs), chopped into 1-inch chunks

1 teaspoon cinnamon

1 teaspoon rosemary, chopped

Salt and pepper, to taste

2 tablespoons honey, plus more to drizzle on top

¼ cup shredded sweetened coconut flakes, plus more to garnish with

Directions:

Preheat oven to 400 degrees F.

In a bowl, combine coconut oil, sweet potatoes, cinnamon, rosemary, salt, and pepper together. Spread seasoned sweet potatoes onto a baking sheet.

Bake in preheated oven for 25 minutes then remove partially cooked sweet potatoes from oven and drizzle honey and sprinkle coconut flakes evenly on top. Return baking sheet back to the oven and continue baking for another 10-15 minutes or until golden and tender. Serve hot and drizzle with some extra honey and top with extra shredded coconut flakes.

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Private Chef Services - New York City

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