Cast Iron Sweet Potatoes + Coconut Drizzle
3-4 lbs of sweet potatoes
3 tbsp olive oil
3 tbsp butter (or use alternative for vegan option)
a few dashes of maple syrup
a few pinches of coarse sea salt
1 cup coconut milk (full fat, or even better - coconut cream)
1/3 cup fresh sage
dash of cinnamon
Preheat the oven to 375°. Mix together the melted butter, olive oil, a dash of maple syrup, and a pinch of sea salt.
Peel the sweet potatoes, and slice crosswise in circles as thinly and evenly as possible. A mandolin will make the job easier, if you have one. I don’t have one, so I just sliced meticulously for about 15 minutes.
Brush a healthy coating of the butter and oil mixture over the inside of a 9” cast iron skillet and sprinkle on a bit of flaked sea salt. Arrange the sliced sweet potatoes in the skillet, as seen in the picture. If you have enough, you can stand each slice back to back. I didn’t have enough, so I angled them to look nice in the skillet. Drizzle on the remaining butter/oil mixture and sprinkle a few pinches of salt over-top.
Roast the sweet potatoes for around 1 hour 15 minutes, or until the middle of the potatoes are tender and the tops begin to brown and crisp. Remove from the oven and let rest for 10 minutes.
While the potatoes are resting, whisk together the coconut milk, a dash of maple syrup, a dash of cinnamon, a pinch of sea salt, and a dash of vanilla extract. Pour half of the sauce over top of the potatoes and sprinkle with half of the sage. The rest can be used as needed for individual portions!