170 minutes
A delightful dish featuring Okinawan sweet potato wedges glazed with a tropical coconut sauce and sprinkled with shredded coconut and cinnamon.
tablespoons
Okinawan Sweet Potatoes, peeled and cut into wedges
0 lb
tablespoons
Coconut Palm Sugar
tablespoons
Finely Shredded Unsweetened Coconut
cups
to taste
1. Parboil Sweet Potatoes
Bring 3 quarts of water to a boil in a large pot. Once boiling, add 2 tablespoons of kosher salt and slide in the peeled and cut wedges of 3 pounds of Okinawan sweet potatoes. Cover the pot and immediately remove it from the heat. Allow the sweet potatoes to sit in the hot water for about an hour.
2. Drain and Dry Sweet Potatoes
After the hour is up, drain the sweet potatoes and set them aside to dry for about 30 minutes. While they are drying, preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Coat Sweet Potatoes
In a large bowl, combine the sweet potato wedges with 2 tablespoons of coconut oil and ¼ teaspoon of kosher salt. Toss them until the wedges are well coated.
4. Roast Sweet Potatoes
Transfer the coated sweet potatoes to the prepared baking sheet, spreading them out evenly. Place the baking sheet in the preheated oven and roast the sweet potatoes for about 50 minutes, turning the wedges occasionally.
5. Prepare Coconut Glaze
While the sweet potatoes are roasting, take a small saucepan and combine 1 can (13.5 ounces) of unsweetened coconut milk with 3 tablespoons of coconut palm sugar. Bring this mixture to a simmer over medium heat, stirring occasionally. Allow it to reduce for about 30 minutes until it thickens slightly.
6. Glaze and Serve Sweet Potatoes
Once the sweet potatoes are done roasting, transfer them to a serving dish. Pour the reduced coconut milk over the top, ensuring each wedge gets a good coating of the glaze. Finish by sprinkling ¼ cup of finely shredded unsweetened coconut and a light dusting of ground cinnamon over the top. Serve immediately.
Choose Okinawan sweet potatoes that are firm, with no soft spots or signs of sprouting. The skin should be smooth and even. They're known for their purple flesh, which provides vibrant color and healthy antioxidants.
Use full-fat coconut milk for a richer flavor and better consistency. Adjust the thickness as necessary to make it coat the back of a spoon.
Finish the wedges with a sprinkle of flaky sea salt and fresh lime juice to cut through the sweetness, and consider adding lime zest or toasted coconut flakes for extra texture.
Balance the sweetness of the potato with salt and spices like cayenne pepper or cinnamon to add depth and warmth to complement the coconut glaze.
During the last few minutes of baking, baste the wedges with the coconut glaze multiple times to create layers of flavor and a glossy finish, preventing the glaze from burning.
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