Description

There’s something truly comforting about the natural sweetness of roasted sweet potatoes, especially when paired with tropical flavors and crunchy nuts. This Toasted Coconut & Macadamia Sweet Potato recipe transforms a simple side into a flavorful, textural delight. Perfect for cozy evenings, festive holiday dinners, or weekend family gatherings, the combination of tender, caramelized sweet potatoes with toasted coconut and buttery macadamias creates a dish that is both indulgent and wholesome. Inspired by tropical flavors and a love for hearty, comforting meals, this dish brings warmth, aroma, and visual appeal to any table, inviting you to savor every bite.

Ingredients

Scale

4 large sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup unsweetened shredded coconut
1/2 cup chopped macadamia nuts, lightly toasted
1 teaspoon pure vanilla extract

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Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and even roasting.
Peel and cube the sweet potatoes into uniform 1-inch pieces, then place them in a large mixing bowl.
Add melted butter, maple syrup, cinnamon, nutmeg, salt, pepper, and vanilla extract to the bowl. Toss well to ensure all sweet potato cubes are evenly coated with the buttery, spiced mixture.
Spread the sweet potatoes in a single layer on the prepared baking sheet, leaving space between cubes to allow proper roasting.
Roast for 25–30 minutes, flipping the sweet potatoes halfway through, until tender on the inside and caramelized at the edges.
While roasting, toast the shredded coconut and macadamia nuts in a small skillet over medium heat for 3–5 minutes, stirring frequently until golden and fragrant. Remove from heat and allow to cool slightly.
Transfer the roasted sweet potatoes to a serving dish and sprinkle the toasted coconut and macadamias evenly over the top. Serve warm.

Notes

- Use firm, evenly sized sweet potatoes for best results.
- Toast the coconut and nuts carefully to prevent burning.
- The dish can be prepared ahead of time; reheat in a 350°F oven for 10–15 minutes.
- For a vegan version, substitute butter with coconut oil or plant-based butter.
- Other nuts such as pecans or almonds can be used instead of macadamias.

Prep Time: 15 minutes
Cook Time: 30 minutes