One of my favorite recipes of all time is the Twice-Roasted Sweet Potatoes with Hot Honey by Bon Appetit. I love my sweet potatoes buttery soft with burnt crispy edges, and the recipe they created is just that. It has the perfect balance of sweet, heat, & acidity. This recipe was my inspiration when creating a recipe with purple sweet potatoes. I’ve found that purple sweet potatoes aren’t quite as tender as the more common orange colored ones, but take on other flavors very well. Roasting these in coconut oil and coconut sugar gave these the flavor boost they they were longing for. They are perfectly crispy, sweet, and salty…everything you could want in a roasted sweet potato! This recipe is both vegan and gluten-free, but yummy enough to serve to those who aren’t.
Coconut Roasted Purple Sweet Potatoes
- 2 large purple sweet potatoes
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- ¼ cup coconut oil
- 1 teaspoon salt
- ¼ cup toasted coconut chips
Preheat an oven to 350°F. Wash sweet potatoes thoroughly, scrubbing smooth any rough parts. Poke holes in the sweet potatoes with a fork and wrap in aluminum foil. Roast for 1 hour or until the potatoes are tender.
Unwrap the sweet potatoes and increase the oven temperature to 450°F. In a small saucepan over medium heat, melt the coconut oil, maple syrup, and coconut sugar together. Tear the sweet potatoes into small pieces and place in a bowl. Toss the potatoes with the coconut oil and sugar mixture and season with salt.
Spread the potatoes on a baking sheet and roast for 20 more minutes, stirring half way through, until the coconut sugar has caramelized. Remove from the oven and top with toasted coconut chips to serve.