Skillet Sweet Potatoes with Coconut, Garlic and Chile
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 286
- Total: 30 min
- Active: 30 min
Ingredients
1/3 cup unsweetened grated coconut
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 tablespoons olive oil
3 medium sweet potatoes, cut into 3/4-inch cubes
1 teaspoon kosher salt
1 tablespoon fresh lemon juice, plus more to taste
Directions
- Mix the coconut, garlic and red pepper flakes together in a small bowl.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
- In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
- Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.