Coconut Roasted Sweet Potatoes!


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This vegan Thanksgiving dinner menu is a showstopper – featuring vegan recipes such as winter squash crostini and warm mustardy Brussels sprout salad with flavors to impress everyone: vegan, vegetarian or omnivore. For the perfect vegan entrée, Thanksgiving Risotto – starring cranberries, pumpkin, greens and plenty of fresh seasonal herbs – fits the bill. Coconut roasted sweet potatoes and pecan pumpkin pie complete the menu with recipes your table will love. Make this Thanksgiving one of your best vegan celebrations yet!

Coconut oil helps transform these sweet potatoes into a wonderful side dish accented with a sprinkle of freshly grated lime zest.

  • 2 tablespoons coconut oil
  • 2 pounds sweet potatoes, cut into 1-inch chunks
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon grated lime zest
Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated.
Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes. Transfer to a serving bowl and toss with lime zest.
Nutritional Info:
Per Serving: Serving size: , 190 calories (45 from fat), 5g total fat, 4.5g saturated fat, 0mg cholesterol, 330mg sodium, 32g carbohydrates, (6g dietary fiber, 10g sugar), 3g protein.

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