With a delicious topping of coconut and nuts, this sweet potato soufflé is created with creamy mashed sweet potatoes. You will enjoy this meal even if you don’t like sweet potatoes since it is so delicious that it practically qualifies as dessert!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
Ingredients
- 2 sweet potatoes, peeled and cut into 1/2-inch slices
- 1 tablespoon coconut oil, melted
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- ½ teaspoon paprika
- 2 tablespoons chopped fresh cilantro (Optional)
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange sweet potatoes onto a baking sheet. Drizzle coconut oil over the sweet potatoes; season with cumin, garlic powder, salt, and pepper.
- Bake in the preheated oven, turning occasionally, until soft in the center, 20 to 25 minutes. Garnish with paprika and cilantro.
Reviews
I mixed the spices in the melted coconut oil and brushed it on the fries. Added paprika & parsley when they were done. I cooked them at 450 for 25 minutes. At first I thought they were burnt but they were perfect for my taste. Soft in the middle and just a bit crunchy outside. Outstanding. I will keep this recipe. Yum!
I have made these delicious sweet potato fries several times. My family loves them. I follow the recipe as it is an everything turns out fine.
The coconut oil really made a difference. I usually use olive oil but I liked the taste of the coconut a lot.
delicious!
Dad kept stealing them off of my plate so they have to be good lol
Loved the combination of coconut oil with the sweet potatoes. I cut mine a little thinner and they had a nice crispiness.
I followed the directions as written. I did find they weren’t crispy, but that was alright with me. I ate some plain and some I used with a peanut dipping sauce. I’ve got my lunch ready for tomorrow.
I’ve made this twice, once with white sweet potatoes and once with orange… excellent! I have spice blend of garlic, chili, paprika and chives, I use that, garlic salt, smoked paprika, cumin and fresh ground pepper, whole family loves it! And I love that it calls for coconut oil, good choice.
Loved the sweet potato chips. Used crushed garlic instead of powder. No salt as not needed. Cooked in air fryer.
Made as instructed. The coconut oil smell is unpleasant and they are browned but soggy. I will wait to taste when they cool down.
They came out great and very tasty. The only thing I changed was after Bali g. For 30 minutes o broiled then until brown and a little bit crispy.
These came out great. I sprayed with coconut oil and added a pinch of cayenne to the seasoning. Delicious!
I made it just as the recipe calls for. I was just expecting something a little more Chrisper
The spices for the sweet potatoes are just right.
These are amazing. The coconut oil really gives them a great background flavor. I still haven’t determined the best cooking temperature but I’ve baked them at around 400-425 for 15 mins and then cranked it up to 450 at the end to try and crisp them up a bit.
Very tasty. I think the coconut oil makes them crispier than other recipes I’ve tried.
I used olive oil and seasoned salt. Everything went into a bowl to mix…spread on baking sheet and cooked at 425 for 20 minutes, Very good!
I made two batches, one with coconut oil, and one with olive. The coconut oil was better! If you choose to bake instead of fry, keep an eye on them, make sure to stir them up. Thinner ones got a bit charred, but were still delicious. I had the oven on 450, about 10-15 minutes on each side.
I liked the flavor of these, but I believe they would benefit from a bit more oil. The potatoes seemed a bit dried out, and I was a bit disappointed by the lack of any sort of crust on the outside. Thanks for the idea, I will tweak a little, next time.