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!

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.

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.

Set coconut and pecans aside to cool.

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.

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!