Sweet Potato Delight

Why You’ll Love This Recipe

I love this recipe because it’s naturally sweet without being overly sugary, and it brings out the best in sweet potatoes. The coconut oil and maple syrup give it a rich, caramelized flavor, while the cinnamon and nutmeg add warmth. It’s vegan, gluten-free, and packed with nourishing ingredients—perfect for any season, but especially comforting in cooler months.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed

• Coconut oil (or butter)

• Pure maple syrup

• Ground cinnamon

• Ground nutmeg

• Salt

• Chopped pecans (optional)

• Unsweetened shredded coconut (optional)

Directions

1. I preheat the oven to 375°F (190°C) and prepare a baking dish by lining it with parchment paper or greasing it lightly.

2. In a large bowl, I toss the cubed sweet potatoes with coconut oil, maple syrup, cinnamon, nutmeg, and a pinch of salt until evenly coated.

3. I spread the mixture evenly in the baking dish and bake for 35–40 minutes, stirring once halfway through.

4. If I’m using pecans and coconut, I sprinkle them over the top during the last 10 minutes of baking so they toast without burning.

5. I let it cool slightly before serving it warm, either as a sweet side or a nourishing dessert.

Servings and timing

This recipe makes 4 servings and takes about 50 minutes total—10 minutes to prep and 40 minutes to bake. Each serving contains around 180 kcal.

Variations

I sometimes add a splash of vanilla extract or a dash of cardamom for extra depth. For a more indulgent version, I top it with a dollop of Greek yogurt or coconut cream. If I want extra crunch, I use candied pecans instead of raw. It also pairs beautifully with a crumble topping made from oats and almond flour if I want to turn it into more of a dessert bake.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven or microwave until hot. It also tastes great cold or at room temperature if I want to serve it more like a chilled dessert.

FAQs

Can I make this ahead of time?

Yes, I prep and bake it ahead, then reheat just before serving. The flavors deepen as it sits.

Can I use canned sweet potatoes?

Fresh is best for texture, but I’ve used drained canned sweet potatoes in a pinch—just reduce baking time and stir gently to keep the chunks intact.

Is this dish sweet enough to serve as dessert?

Absolutely. The maple syrup and natural sweetness of the potatoes make it feel like a healthy dessert, especially with a topping like coconut or pecans.

What if I don’t have coconut oil?

I use butter or even olive oil—it will slightly change the flavor, but it’s still delicious.

Can I freeze this?

Yes, I freeze it in a freezer-safe dish, then thaw and reheat in the oven. It holds up well, though the texture may soften slightly.

Conclusion

This Sweet Potato Delight is everything I want in a cozy, nourishing dish. It’s warm, naturally sweet, and easy to throw together with minimal ingredients. Whether I’m serving it alongside dinner or enjoying it with a spoon as dessert, it brings comfort and flavor to every bite.