Sweet Potatoes with Coconut, Lime and Pomegranate (Paleo)


  • 3 medium sweet potatoes
  • 1/2 cup unsweetened full fat canned coconut milk
  • 1/4 cup unsweetened coconut flakes, toasted
  • 1 pomegranate, seeded
  • sea salt (optional)
  • 2 Tbs cilantro, chopped
  • 1 lime, cut into wedges

Preheat oven to 400° F.

Cut off ends of sweet potatoes. Using a heavy fork, prick 20 times around the surface of each potato.

Arrange on a rimmed baking sheet and roast until tender (about 45 minutes).

Let cool slightly, then mash sweet potatoes with a fork.

Stir in coconut milk, coconut flakes and pomegranate seeds. Season with sea salt if desired.

Garnish with cilantro and serve with lime wedges.

Cooking With Crevolyn
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