Were you assigned to bring a side dish to your Thanksgiving gathering?
And are you having a hard time finding a recipe that’s fresh, different, and healthy, while still satisfying those who want a traditional offering?
I have the perfect solution for you: my Coconut Walnut Roasted Sweet Potatoes.
They’re dairy-free, gluten-free, and filled with healthy spices and “good carbs.” But most important, they’re absolutely delicious!
This wonderful take on traditional baked sweet potatoes will make everyone happy, whether they’re a health-nut or a Thanksgiving traditionalist.
(And I promise, no one will miss the goopy marshmallow topping!)
Coconut Walnut Roasted Sweet Potatoes
2-3 large sweet potatoes, cut into 1-inch chunks
2 tablespoons coconut oil
1/4 cup coconut milk
1/4 cup coconut nectar, maple syrup, or honey
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 teaspoon fine sea salt
1/4 cup shredded organic coconut, unsweetened (optional)
1/2 cup chopped walnuts (or pecans)
Preheat oven to 400°F. Place chopped sweet potatoes in a large bowl. In a small saucepan, melt coconut oil over medium heat. When melted, remove from heat and stir in coconut milk, coconut nectar (or honey or maple syrup), and spices. Pour mixture over the potatoes and toss until evenly coated. Stir in coconut and nuts. Transfer potatoes to a 9 x 13 pan or casserole dish sprayed with coconut oil. Roast, stirring occasionally, about 40 minutes, until potatoes are fork-tender.