Running out of ideas for your next dinner side dish? Don’t worry, I’ve got you covered! My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together. Plus, with only 114 calories per serving, you won’t feel guilty gobbling them up!

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.

These Tropical Sweet Potatoes are absolutely delicious. My favorite part is the crunch that comes from its toasted coconut and pecan topping. Your taste buds will be jumping for joy with every bite of this unique side dish. Check out how to make it with our simple-to-follow recipe. Enjoy! (Psst: if you like this side dish, then be sure to check out my Sweet Honey Roasted Glazed Carrots – I’m sure you’ll love them, too!)

Ingredients:

  • 1 lb Sweet Potatoes ( about 2 or 3)
  • 2 Tbsp Coconut Oil
  • 1 tsp Lemon Juice
  • 3 Tbsp Orange Juice
  • ½ tsp Salt
  • ¼ Cup Chopped Pecans
  • ¼ Cup Shredded Coconut

Serves: 4

Directions:

Preheat oven to 400 degrees F.

Prepare the sweet potatoes by peeling and chopping each one into bite-sized cubes.

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.

On a cookie sheet, spread out shredded coconut and pecans. Place in the oven and bake for 10-15 minutes or until golden brown. Be sure to stir half way through cooking time.

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.

Set coconut and pecans aside to cool.

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.

In a microwave safe bowl, melt coconut oil. Add oil into a large bowl with the sweet potatoes and toss. Spread out the coated potatoes on a separate cookie sheet and sprinkle with salt.

Raise the oven temperature to 425 degrees F. Bake the sweet potatoes for 20-30 minutes, stirring halfway through, or until golden and fork tender.

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.

Add orange juice and lemon juice to a small bowl. Mix thoroughly.

Toss the juice mixture with the newly-baked sweet potato mixture.

Remove sweet potatoes from oven and immediately toss with the orange juice and lemon juice mixture.

Sprinkle with toasted coconut and pecans – serve and enjoy!

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.

Tropical Sweet Potatoes

Yield: 4 servings

Running out of ideas for your next dinner side
dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor,
unique texture and are super easy to put together.

Ingredients

  • 1 lb Sweet Potatoes ( about 2 or 3)
  • 2 Tbsp Coconut Oil
  • 1 tsp Lemon Juice
  • 3 Tbsp Orange Juice
  • ½ tsp Salt
  • ¼ Cup Chopped Pecans
  • ¼ Cup Shredded Coconut

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the sweet potatoes by peeling and chopping each one into bite-sized cubes.
  3. On a cookie sheet, spread out shredded coconut and pecans. Place in the oven and bake for 10-15 minutes or until golden brown. Be sure to stir half way through cooking time.
  4. Set coconut and pecans aside to cool.
  5. In a microwave safe bowl, melt coconut oil. Add oil into a large bowl with the sweet potatoes and toss. Spread out the
    coated potatoes on a separate cookie sheet and sprinkle with salt.
  6. Raise the oven temperature to 425 degrees F. Bake the sweet potatoes for 20-30 minutes, stirring halfway through, or until golden and fork tender.
  7. Add orange juice and lemon juice to a small bowl. Mix thoroughly.
  8. Toss the juice mixture with the newly-baked sweet potato mixture.
  9. Remove sweet potatoes from oven and immediately toss with the orange juice and lemon juice mixture.
  10. Sprinkle with toasted coconut and pecans - serve and enjoy!

Running out of ideas for your next dinner side dish? My Tropical Sweet Potatoes are out of this world! They’re full of flavor, unique texture and are super easy to put together.
These Tropical Sweet Potatoes are absolutely delicious. They’ve got a crunchy aspect to it, all thanks to its toasted coconut and pecans. This side dish is only 114 calories per serving, so it’s a guilt-free carb to your next dinner! Awesome!
Disclosure: This post may contain affiliate links, meaning I may earn a small commission if you choose to purchase through my links (at no extra cost to you). More information about this can be found here.

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Written by John Doe, well versed writer at Brainstorm Publication.
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