Vegan Sweet Potatoes with Coconut Pecan Topping
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.
- 1 lb sweet potatoes 2 or 3
- 1 tsp lemon juice
- 3 tbsp orange juice
- 1/2 tsp salt
- 1/4 cup chopped pecans
- 1/4 cup unsweetened shredded coconut
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!
- 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.
Calories: 189kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 355mg | Potassium: 467mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16113IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg