Megans Coconut Roasted Sweet Potatoes Recipes

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COCONUT OIL ROASTED SWEET POTATOES



Coconut Oil Roasted Sweet Potatoes image

Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.

Provided by Melissa Clark

Categories     easy, weekday, side dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 6

1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

Steps:

  • Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
  • In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
  • Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams

COCONUT ROASTED SWEET POTATOES



Coconut Roasted Sweet Potatoes image

Coconut oil helps transform these sweet potatoes into a wonderful side dish accented with a sprinkle of freshly grated lime zest.

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 5

2 tablespoons coconut oil
2 pounds sweet potatoes, cut into 1-inch chunks
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon lime zest

Steps:

  • Preheat the oven to 400°F.
  • In a small saucepan, melt coconut oil over medium heat.
  • Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated.
  • Spread potatoes in a single layer on a large rimmed baking sheet.
  • Roast, stirring occasionally, until tender, about 40 minutes.
  • Transfer to a serving bowl and toss with lime zest.

Nutrition Facts : Calories 190 calories, Fat 5 grams, SaturatedFat 4.5 grams, Cholesterol 0 milligrams, Sodium 330 milligrams, Carbohydrate 32 grams, Protein 3 grams

COCONUT POTATOES



Coconut Potatoes image

Tasty creamy potatoes in coconut milk. Can be served with with almost any main dish.

Provided by Achieng

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound small potatoes, halved
2 red onions, chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon ground turmeric
1 tablespoon cumin seeds
salt and pepper to taste
1 (16 ounce) can coconut milk
2 tablespoons tomato puree
1 bunch fresh parsley, chopped

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
  • Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
  • Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.2 g, Fat 26.8 g, Fiber 5.7 g, Protein 6.2 g, SaturatedFat 20.7 g, Sodium 66.4 mg, Sugar 3.8 g

SWEET POTATO WITH TOASTED COCONUT



Sweet Potato with Toasted Coconut image

Provided by Maya Kaimal

Categories     Bean     Potato     Appetizer     Side     Vegetarian     Coconut     Spice     Root Vegetable     Sweet Potato/Yam     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 14

3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups)
2 cups water, divided
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Salt
1/2 cup grated dried unsweetened coconut
1/2 cup canned kidney beans, rinsed and drained
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Steps:

  • Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
  • Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
  • Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
  • Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

COCONUT SWEET POTATOES



Coconut Sweet Potatoes image

In Nacogdoches, Texas, Hasel King mashes sweet potatoes with pineapples, orange juice and seasonings. With a streusel-like topping of coconut and pecans, its sweet taste and pretty look will garner praise. TIP: To switch it up, follow Hasel's lead and substitute peanuts for the pecans.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds sweet potatoes (about 6 medium)
1/3 cup crushed pineapple
2 tablespoons butter, melted
1 tablespoon orange juice
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground ginger
1/3 cup sweetened shredded coconut
1/3 cup finely chopped pecans
2 tablespoons brown sugar

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through., Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.

Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

COCONUT ROASTED SWEET POTATOES



Coconut Roasted Sweet Potatoes image

Make and share this Coconut Roasted Sweet Potatoes recipe from Food.com.

Provided by AlAb67

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons coconut oil
2 lbs sweet potatoes, cut into 1-inch chunks
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon grated lime zest

Steps:

  • Preheat oven to 400°F.
  • If necessary, in a small saucepan, melt coconut oil over medium heat.
  • Toss sweet potatoes with oil, salt, and pepper together in a bowl or sealed large ziplock bag until evenly coated.
  • Spread sweet potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes.
  • Transfer to a serving bowl and toss with lime zest.

Nutrition Facts : Calories 169.5, Fat 4.6, SaturatedFat 4, Sodium 277, Carbohydrate 30.5, Fiber 4.6, Sugar 6.3, Protein 2.4

PECAN-COCONUT SWEET POTATOES



Pecan-Coconut Sweet Potatoes image

It's great to be able to make a tempting sweet potato dish well ahead by putting it in the slow cooker. This tasty recipe includes sweet coconut and crunchy pecans. It's yummy! -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 5h20m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons sweetened shredded coconut
2 tablespoons chopped pecans, toasted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1 tablespoon butter, melted
1/2 cup miniature marshmallows

Steps:

  • In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter. , Cook, covered, on low 5-6 hours or until sweet potatoes are tender. Turn off slow cooker. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.

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