Quick & Easy Roasted Coconut Sugar Sweet Potatoes

This roasted sweet potato recipe is so easy to prepare, delicious, satisfying, and healthy that it will become your family’s new favorite side dish. Each potato slice is lightly brushed with coconut oil and sprinkled with cinnamon and coconut sugar that creates a versatile dish you’ll make over and over.

I’ve tried countless sweet potato recipes. Mashed sweet potatoes (takes too long – I’ve got two little stinkers and I aint got time to wash, peel, chop, boil, mash, add, mix…), sweet potato fries (mushy, anyone? I can perfect a russet potato fry but sweet potatoes, nope), and diced and sautéed in the skillet (again, time, two kids, no). But this. This recipe right here fits the bill, my friends. It’s quick, easy, flavorful, healthy, and loved by the entire crew. It’s a flawless side dish next to limitless entrees like chicken, beef, pork, fish, tofu, tempeh, beans, salad, etc.

You can peel the skin off each potato before slicing, if you’d like. We personally enjoy eating the sweet potato skin. Did you know there are tons of added benefits to consuming the skin? Sweet potato skin rich in fiber, antioxidants, and nutrients like potassium, manganese, and vitamins A, C, and E. Plus, it adds a little texture to each bite. If you decide to eat the skin, make sure to wash each potato thoroughly (I recommend using organic) to remove dirt and unwanted residue.

Roasted Coconut Sugar Sweet Potatoes

 

Yields 8 servings

 

Ingredients

  • 3-4 medium sized sweet potatoes, washed and dried (do not peel)
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons coconut sugar
  • ¾ teaspoon cinnamon
  • pinch of salt

 

Method

  1. Preheat oven to 400F and line a sheet pan with silicon baking pad or foil coated with coconut oil.
  2. Slice potatoes horizontally into even medallions (coin-shaped – each about ½ inch thick).
  3. You’ve got two options for this step.

Option 1: lay each medallion flat on the sheet pan, making sure not to overlap any. Brush each medallion with coconut oil and evenly sprinkle with coconut sugar, cinnamon, and salt (one less bowl to clean. I’ll give you a hint – this is what I do).

Option 2: Toss together medallions and remainder of ingredients in a large mixing bowl until everything is evenly coated with oil, sugar, and spices.

  1. Once all the medallions are evenly placed flat on the sheet pan (you may need two pans), place them in the oven and bake for 30-35 minutes, or until fork-tender.

Optional step: Flip each medallion halfway through the baking process.

  1. Let cool and enjoy!
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