Roasted coconut oil sweet potatoes
Prep time
Cook time
Total time
These Cuban-inspired coconut oil sweet potatoes are full of flavor and easy to prepare. Topped with fresh orange juice and toasted coconut they are a great addition to your favorite grain bowl!
Serves: 2-4
  • 1½ pounds sweet potatoes, peeled and cut into 2-inch dice
  • 1½ tablespoons coconut oil, melted
  • 1 teaspoon orange zest, finely grated
  • 1 teaspoon coconut sugar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • To serve:
  • 2 tablespoons fresh orange juice
  • 2 tablespoons toasted coconut
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl toss together the sweet potatoes, coconut oil, orange zest, coconut sugar, paprika, cumin and salt.
  3. Spread the potatoes in a single layer onto the prepared baking sheet and roast for 25-30 minutes until soft and caramelized. To serve spoon the orange juice over the top and sprinkle with toasted coconut.
Recipe by Scaling Back at