SWEET POTATO WITH CINNAMON HONEY AND COCONUT OIL
This Sweet Potato With Cinnamon Honey And Coconut Oil is a comforting and naturally sweet side that pairs beautifully with meals or works as a quick and healthy snack. The combination of honey, coconut oil and cinnamon enhances the flavour, bringing out the natural sweetness of the potato while providing a rich and satisfying taste with only four simple ingredients. This recipe is nutritious and straightforward, making it an excellent choice for busy days. Each bite is packed with fibre, antioxidants and essential vitamins like vitamin A and vitamin C. Perfect for fall, winter or whenever you crave something warm and nourishing, this Sweet Potato With Cinnamon Honey And Coconut Oil is a versatile dish that is both kid and adult-friendly.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Thanksgiving, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, Healthy, Kid Friendly, Quick & Easy, Vegetarian, Wheat/ Gluten-Free
DISH TYPE
Snack
INGREDIENTS
Here is a list of ingredients for the preparation of Sweet Potato With Cinnamon Honey And Coconut Oil:
- 130 grams | 4.59 ounces | 1 small sweet potato
- 1 gram | 0.04 ounces | ½ teaspoon cinnamon
- 7 grams | 0.25 ounces | 1 teaspoon honey
- 5 grams | 0.18 ounces | ½ teaspoon coconut oil
FULL NUTRITIONAL INFORMATION
- Calories: 155 kilocalories
- Fat: 3.8 grams
- Saturated Fat: 3.0 grams
- Trans Fat: 0 grams
- Carbohydrate: 29.2 grams
- Sugar: 10.4 grams
- Fibre: 3.7 grams
- Protein: 1.7 grams
- Sodium: 62 milligrams
- Calcium: 33 milligrams
- Iron: 0.7 milligrams
- Potassium: 360 milligrams
PREPARATION
These steps are followed for the preparation of Sweet Potato With Cinnamon Honey And Coconut Oil:
- Preheat Oven: Preheat your oven to 200 degrees Celsius to ensure the sweet potato cooks evenly and becomes tender.
- Prepare Sweet Potato: Wash and scrub the sweet potato thoroughly to remove any dirt. Pierce it with a fork several times on each side to allow steam to escape while baking.
- Bake: Place the sweet potato on a baking sheet lined with parchment paper or foil for easy cleanup. Bake for 35 to 40 minutes or until the potato is soft and a fork pierces through easily. For a slightly caramelised exterior, extend the baking time by a few minutes.
- Season: Once the sweet potato is done, slice it open lengthwise while still warm. Add the coconut oil to the potato, allowing it to melt and absorb. Drizzle with honey and sprinkle with cinnamon for a rich and aromatic finish.
PREPARATION TIME
5 minutes
COOKING TIME
40 minutes
TIPS
Here are some helpful tips for the preparation of Sweet Potato With Cinnamon Honey And Coconut Oil:
- Test For Doneness: To ensure the sweet potato is perfectly cooked, insert a fork or knife into the centre. If it slides in smoothly, the potato is ready. If not, continue baking in 5-minute increments until tender.
- Use Foil For Softer Texture: Wrapping the sweet potato in foil can help retain moisture, resulting in a softer texture. This method also helps with easier cleanup.
- Customise Sweetness: Adjust the amount of honey to suit your taste, adding more for a dessert-like experience or reducing it if you prefer a subtle sweetness.
- Roast Multiple Sweet Potatoes: If you’re meal-prepping, bake multiple sweet potatoes at once. Simply double or triple the ingredients, making it easy to reheat for later use.
VARIATIONS
- Festive Spices: Try adding a pinch of nutmeg or ginger with the cinnamon for a festive spiced flavour that complements holiday dishes.
- Savoury Variation: For a more savoury take, skip the honey and cinnamon, then add a pinch of salt and a dash of black pepper. Top with a small amount of butter or olive oil for a rich and satisfying flavour.
- Nut Topping: Add chopped nuts like pecans or walnuts on top of the baked sweet potato. This adds a satisfying crunch and boosts the nutritional value of healthy fats.
- Maple Syrup Swap: Substitute honey with maple syrup for a different and richer sweetness. This also makes the dish vegan-friendly.
PREPPING AND STORAGE
- Refrigerate: Store any leftover Sweet Potato With Cinnamon Honey And Coconut Oil in an airtight container in the refrigerator for up to 3 days. It’s a great addition to salads or can be eaten as a snack when reheated.
- Freezer: For more extended storage, freeze the baked sweet potato by allowing it to cool thoroughly first. Wrap it tightly in plastic wrap, then store it in a freezer-safe bag or container. It can be kept in the freezer for up to 1 month. When ready to enjoy, reheat it in the microwave or oven until warmed through.
