Barbadian Golden Coconut Sweet Potatoes

About this meal

A naturally sweet, guilt-free Barbadian-inspired dessert featuring roasted sweet potatoes glazed with coconut, cinnamon, and a touch of stevia, topped with toasted nuts for added texture—perfect for those managing diabetes and seeking weight loss.

Ingredients

• Orange-fleshed sweet potatoes — 2 medium (about 400g)
• Fresh grated coconut — 1/3 cup
• Stevia (granulated or liquid) — 1-2 tsp, to taste
• Cinnamon powder — 1/2 tsp
• Nutmeg (freshly grated) — 1/4 tsp
• Vanilla extract — 1/2 tsp
• Sea salt — pinch
• Almonds or pecans (raw, unsalted) — 2 tbsp, chopped

Steps

1. Preheat oven to 375°F (190°C).
2. Wash, peel, and slice sweet potatoes into 1/3-inch thick rounds.
3. In a bowl, mix grated coconut, stevia, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
4. Arrange sweet potato rounds on a parchment-lined baking tray.
5. Brush or sprinkle the coconut spice mixture evenly over each sweet potato round.
6. Roast for 18-22 minutes, flipping halfway, until tender and golden on the edges.
7. Meanwhile, dry-toast chopped nuts in a pan over low heat for 3-4 minutes until fragrant.
8. Once sweet potatoes are baked, sprinkle toasted nuts on top before serving. Serve warm.