These Vegan Sweet Potatoes with Coconut Pecan Topping are roasted then tossed with a citrus glaze. They make a perfect side dish for a special meal.
Sweet potatoes are a healthy, hearty, delicious addition to your meals. I enjoy adding them to curries, making them into soups, and tossing them in my buddha bowls. They are versatile and never disappoint, always adding flavor and nutrients.
As we approach the Spring holidays, I’ve been planning our Easter meal, and these Vegan Sweet Potatoes are making an appearance. With a tropical coconut pecan topping and a citrus glaze they bring forth the flavors that are reminiscent of warmer temperatures.
The kids and husband are crazy for these sweet potatoes. They come out golden brown with a subtly sweet glaze, while the texture of the coconut pecan topping give it a nice crunch!
The best part of these sweet potatoes is that they really transition nicely into all the seasons whether they make it onto your table for Thanksgiving, Christmas, Easter, or just a special Sunday night dinner.
Why You’ll Love these Vegan Sweet Potatoes with Coconut Pecan Topping…
- Healthy whole food plant-based ingredients
- Full of vitamins and nutrients
- Subtly sweet with a citrus glaze
- Perfect crunch with the coconut pecan topping
- Perfect on your holiday table
- A crowd pleasing recipe
Ingredients You’ll Need
- 1 lb Sweet Potatoes (about 2 or 3)
- 1 tsp Lemon Juice
- 3 tbsp Orange Juice
- ½ tsp Salt
- ¼ cup Chopped Pecans
- ¼ cup Unsweetened Shredded Coconut
Tools and Equipment You’ll Need
How to Make Vegan Sweet Potatoes with Coconut Pecan Topping
Step 1: Preheat oven to 400 F.
Step 2: Peel and chop sweet potatoes into bite size cubes.
Step 3: Spread coconut and pecans evenly on a cookie sheet, place in oven. Bake for 10-15 minutes or until golden brown, stirring half way through cooking time. Set aside to cool.
Step 4: Spread chopped sweet potatoes on sheet pan and sprinkle with salt. Raise the oven temp to 425 and bake them for 20-30 minutes stirring halfway through. They should be golden and fork tender.
Step 5: In a small bowl mix together your orange juice and lemon juice.
Step 6: Remove sweet potatoes from oven and immediately toss with the orange juice and lemon juice mixture. Sprinkle pecans and coconut over the top and serve!
Tips for Making Vegan Sweet Potatoes with Coconut Pecan Topping
- You do not need to add oil to the sweet potatoes to roast them. Instead toss them in a few tablespoons of water and sprinkle with salt. Then line your baking sheet with aluminum foil or parchment paper to keep the potatoes from sticking to the pan.
- If you do choose to use oil, I recommend 1 tablespoon of olive oil. Note that nutrition facts are calculated without oil.
- Use unsweetened shredded coconut to reduce sugar content. Sweet potatoes and coconut are naturally sweet and don’t need any added sugar.
- Use fresh squeezed orange juice from an orange rather than buying orange juice from the store. A plant-based diet does not include fruit juices, and in this recipe you just need a touch of the juice from a fresh orange and lemon.
Are Vegan Sweet Potatoes with Coconut Pecan Topping healthy?
- High in Omega-3 Fatty Acids-Coconut and pecans are rich in omega-3 fatty acids. While this side dish has 9 grams of fat per serving, it is all natural plant fat derived from Omega-3s. Omega 3s are heart healthy fats that play an important role in both the health of our body and our brain.
- Rich in Vitamins and Nutrients-Sweet potatoes are high in vitamin A, C, and B6. They’re also rich in potassium, manganese and antioxidants.
- High in Fiber-Sweet potatoes are naturally high in fiber which helps promote gut health by promoting the growth of good bacteria.
- Healthy Eyes, Brain and Immune System-Studies have shown that the regular consumption of sweet potatoes promotes improved vision, brain function, and a healthy immune system.
What do you serve with Vegan Sweet Potatoes?
This makes for a perfect side dish at your holiday table or a special Sunday night dinner. Here are a few ideas to serve with these sweet potatoes to make it a complete meal…
Check-Out these other Vegan Sweet Potato Recipes!
If you’ve tried these Vegan Sweet Potatoes with Coconut Pecan Topping, please rate the recipe and let me know how they turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Sweet Potatoes with Coconut Pecan Topping
Ingredients
- 1 lb sweet potatoes 2 or 3
- 1 tsp lemon juice
- 3 tbsp orange juice
- ½ tsp salt
- ¼ cup chopped pecans
- ¼ cup unsweetened shredded coconut
Instructions
- Preheat oven to 400 F.
- Peel and chop sweet potatoes into bite size cubes.
- Spread coconut and pecans evenly on a cookie sheet, place in oven. Bake for 10-15 minutes or until golden brown, stirring half way through cooking time. Set aside to cool.
- Spread chopped sweet potatoes on sheet pan and sprinkle with salt. Raise the oven temp to 425 and bake them for 20-30 minutes stirring halfway through. They should be golden and fork tender.
- In a small bowl mix together your orange juice and lemon juice.
- Remove sweet potatoes from oven and immediately toss with the orange juice and lemon juice mixture. Sprinkle pecans and coconut over the top and serve!
Video
Notes
- Line your baking sheet with aluminum foil or parchment paper to keep the potatoes from sticking to the pan.
- Use unsweetened shredded coconut to reduce sugar content.
- Use the juice from a fresh orange and lemon.
We love sweet potatoes with a crunchy topping like this but hadn’t tried with coconut before. Such a nice added flavor! Thanks for sharing this recipe!
Sweet potatoes are one of our favorite and we just loved the coconut pecan topping and the added citrus flavor! Delicious!
Love the recipe and the topping sounds so delicious. A must try!
This is a great way to brighten up plain sweet potatoes. I love the citrus from the lemon and orange juice.