When asked to bring dessert, I often make these creamy, dreamy sweet potatoes, and they’re always a huge hit. People are shocked to learn how easy they are!
The potatoes get squishy soft and caramelized by oven-steaming, which is a technique I learned from my awesome sister. Coconut oil, cinnamon, and vanilla boost sweetness without adding sugar. Sheer Paleo perfection.
3 large sweet potatoes, skins on & scrubbed
plenty of aluminum foil (heavy duty preferred)
1 tbsp coconut oil
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla
Preheat oven to 425 F. Arrange sweet potatoes in a casserole dish. Carefully cover dish with 1 big piece of aluminum foil. No gaps- you win a prize for spending at least a minute making sure it’s airtight!
Bake for at least 1 hour 15 minutes. I know it’s a long time. Bear with me- it’s worth it. 90 minutes would be even better for really big potatoes.
Potatoes will release their water, which caramelizes to the bottom of the pan. Don’t stop cooking until this happens. Caramelization smells like burning sugar, so listen to your nose (yeah my nose talks- doesn’t yours?) before peeking under the foil. Potatoes should be easy to pierce with a fork.
Remove skins and mash with coconut oil, cinnamon, salt & vanilla.
Is mashing too much work? Split the potatoes and enjoy with a pinch of salt.
For easy clean up, soak the pan before scrubbing with Barkeeper’s Friend.