My husband doesn’t like sweet potatoes, so I made these recently when he was out of town. They are so good. If you like sweet potatoes at all, you will love these roasted sweet potatoes with coconut, a bit of honey, and cinnamon.
My picky eater tried them and said, “I’m still not a fan of sweet potatoes, but as far as sweet potatoes go, these are really good!”
Yield:
Roasted Sweet Potatoes with Coconut
Ingredients
- 2 pounds sweet potatoes
- 2 Tablespoons coconut oil (or other cooking oil)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 Tablespoons honey
- 2 Tablespoons unsweetened shredded coconut
Instructions
- Preheat oven to 450°.
- Grease a jelly roll pan or baking sheet.
- Peel the sweet potatoes and chop into approximately 3/4 inch cubes.
- Add the coconut oil and toss to coat.
- Add the cinnamon and salt and toss again.
- Spread the potatoes in the greased pan and bake for 20 minutes or until tender.
- Use a spatula to turn the potatoes. Drizzle evenly with the honey and sprinkle the coconut over top.
- Return to the oven and bake another 5 – 10 minutes. Be careful not to let it burn.
These were awesome. Made them wo cinnamon as I am allergic to it, and they were still very good.
I’m glad you enjoyed the recipe, Sharon! Cinnamon is a nice touch, but not necessary as you learned. Just the coconut and honey combined with the sweet potatoes is great.
Sub allspice for cinnamon it tastes similar but has no cinnamon in it. I regularlly sub it in all my baking.
Great idea, Marleena!
Simple, tasty, and a big hit with my family this evening. It’s going right in my favorite recipes file. Thanks, Linda!
Oh good! I’m so glad you all enjoyed it, Jill.
How would these hold up making ahead and reheating for thanksgiving?
I haven’t tried reheating them. I think they would definitely be better freshly roasted.