Sweet potatoes are my specialty.
Whenever there’s a family dinner of some kind, I’m in charge of the sweets.
Sometimes I make my Maple Roasted Sweet Potatoes.
But often I make one of my mother’s recipes.
Simple and delicious.
This holiday season, the folks at Sunfoods were kind enough to send me some amazing samples of their organic foods.
Including some Indonesian Coconut Palm Sugar.
Coconut palm sugar comes directly from the blossoms of Indonesian coconut trees (Cocos nucifera). It is made by evaporating coconut nectar from tropical palm flowers. The process of making coconut sap sugar is similar to how maple sugar crystals are made. Farmers gently hand-harvest the buds and collect the sweet nectar using traditional methods. The syrup is then kettle-boiled, dehydrated, and ground into crystals. Coconut palm sugar looks similar to brown sugar; however, it has not been chemically altered or enhanced in any way, making it a pure, natural, whole food sweetener. (From the Sunfoods website)
It looked like Sugar in the Raw,
and has a delicious, brown-sugar-like flavor.
Apparently it has some nutrients in it too. The perfect brown sugar substitute for my Mom’s recipe.
This sweet potato dish is incredibly easy to make.
I bake the sweet potatoes in their skins (they have more flavor that way) until they’re a little mushy and easy to slice.
Then peel, slice and layer them with grass-fed butter, palm sugar, cinnamon and sea salt.
and bake again until everything’s melty and caramelized.
They were perfect with Thanksgiving fixin’s.
Sweet and rich and delicious.
- 4 large sweet potatoes
- ½ cup grass-fed butter, sliced into thin-ish slices
- ⅓ cup Coconut Palm Sugar (I used Sunfoods brand)
- Sea salt
- Preheat your oven to 400 F
- Line a baking sheet with foil
- Wash and poke your sweet potatoes with a fork and place on your baking sheet.
- Bake until soft, but not too mushy-- about 45 minutes for medium sized potatoes
- Reduce oven temperature to 350 F
- Once the potatoes have cooled, peel the skins off and slice lengthwise into thin slices.
- Place a layer of sweet potatoes in a 9 X11" glass or ceramic baking dish. Top with a few butter slices, and sprinkle with sugar, cinnamon and sea salt.
- Repeat until you run out of potato slices.
- Bake for 10 to 15 minutes at 350 F
- Enjoy with any holiday meal!