Baked Sweet Potatoes with Candied Coconut-Almond Topping
Active Time: 5 minutes | Total Time: 55 minutes | Serves 4 | Gluten Free
- 4 medium sweet potatoes
- ½ cup sliced almonds
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter, cut into small pieces
Heat the oven (with the oven rack about 6 inches from the top) to 400°F. Line a sheet pan with foil.
Place the potatoes on the prepared pan and pierce them a few times with the tines of a fork. Bake the potatoes until tender and easily pierced with the tip of a paring knife, 40 to 50 minutes.
Into a small bowl, add the almonds, coconut, sugar, honey, cayenne, salt, and butter. Use your fingertips to break the butter into small pieces and combine with the nut mixture.
Split the potatoes down the middle and press at the sides to open it up. Dividing evenly, spoon the topping into the potatoes.
Heat the broiler to high. Broil the potatoes until the almonds turn golden brown and sugar starts to caramelize, 1 to 2 minutes.
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