Directions
Sub-Title: An Easy, Budget-Friendly, Gluten-Free Recipe Inspired by French Cuisine
Description: This baked sweet potato is a scrumptious and versatile meal that can be enjoyed anytime as a side dish, main course, or even as a dessert. It’s a perfect combination of sweetness from the caramelized onions and spiciness from the cinnamon and nutmeg. The creamy texture comes from the coconut milk, which makes it a great choice for those looking for a healthier alternative to traditional butter.
Ingredients:
– 3 large sweet potatoes, peeled and cut into chunks
– 1 tablespoons olive oil
– ½ teaspoon salt
– ¼ cup raw shredded coconut
– 1 tablespoons unsalted butter
– 2 large onions, chopped
– 1 tablespoons minced garlic
– ¼ cup coconut milk (or use regular milk if you prefer)
– ¼ cup packed brown sugar
– 1 teaspoon ground cinnamon
– 1/8 teaspoon freshly grated nutmeg
– ⅛ teaspoon sea salt
Directions:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss together the sweet potatoes, oil, salt, and coconut until evenly coated. Transfer to the prepared baking sheet and roast for about 30 minutes, flipping once halfway through cooking. Remove from the oven and let cool slightly before proceeding.
3. Melt the butter over medium heat in a small saucepan. Add the onion and garlic and saute until tender, approximately 3-4 minutes. Stir in the coconut milk, brown sugar, cinnamon, nutmeg, and salt, whisking to combine well.
4. Once the sweet potatoes have cooled, slice them lengthwise and transfer them to a large bowl. Spoon the caramelized onion mixture over the top and gently toss everything together until well combined.
5. Return the sweet potato mixture to the preheated oven and cook for another 10-15 minutes, or until the sweet potatoes are fully baked and the filling is warm. Serve hot and enjoy!
Servings: 4-6
Difficulty Level: Easy
Nutrition Information:
Calories: 350 calories per serving
Total Fat: 13 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 270 mg
Potassium: 410 mg
Total Carbohydrate: 48 g
Dietary Fiber: 9 g
Sugars: 32 g
Protein: 4 g
Time Needed: Total Time: Approx. 45-60 Minutes
Note: This recipe can easily be made vegan by substituting the coconut milk with almond milk or cashew milk.
