Coconut and Macadamia Nut Sweet Potatoes

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Coconut and Macadamia Nut Sweet Potatoes

Serving Size: 6


  • 1/2 pounds orange-fleshed sweet potatoes
  • 1/3 cup coconut milk
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon maple syrup
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup raw, unsweetened grated coconut
  • 2 tablespoons olive oil or melted butter
  • 1/3 cup toasted UKWAZI macadamia nuts, chopped


  1. Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
  2. Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through.
  3. Remove the potatoes from the oven, let them cool for a few minutes and cut each sweet potato in half.
  4. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes.
  5. In a large bowl mash the sweet potatoes with the coconut milk.
  6. Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste, adjusting the seasoning if you need to.
  7. Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.


Recipe by 101 Cookbooks

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