Okinawan Sweet Potato Wedges
These Okinawan sweet potato wedges are a nutritious and flavorful snack, combining tender, slightly crispy wedges with a creamy coconut milk sauce. Perfect for any occasion, they're easy to prepare and free of refined sugars, making them a great addition to your healthy meal prep.
Ingredients
- 3 lb. Okinawan sweet potatoes, peeled and cut into wedges
- 2 Tbsp. coconut oil
- 1 13.5-oz can unsweetened coconut milk
- 3 Tbsp. coconut palm sugar
- 1/4 cup finely shredded unsweetened coconut
- Kosher salt
- Ground cinnamon, for serving
Instructions
- Prepare the Sweet Potatoes: In a large pot, bring 3 quarts of salted water (2 tablespoons salt) to a boil. Add sweet potato wedges, cover, and remove from heat. Let them sit for 1 hour, then drain in a colander and allow them to dry for 30 minutes.
- Preheat the Oven: Heat your oven to 400°F. Line a baking sheet with parchment paper.
- Roast the Wedges: Toss the sweet potatoes with coconut oil and a pinch of salt. Spread them out on the prepared baking sheet in an even layer. Roast for about 50 minutes, flipping the wedges occasionally, until tender and slightly caramelized.
- Make the Coconut Milk Sauce: In a small saucepan over medium heat, combine coconut milk and coconut palm sugar. Simmer gently, stirring often, until it reduces by half. This should take about 30 minutes. Be careful not to let the mixture boil.
- Finish and Serve: Arrange the roasted sweet potato wedges on a serving dish. Drizzle the coconut milk sauce over the top, sprinkle with shredded coconut and a light dusting of cinnamon. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to revive crispness.