• 1 lb .5 kilogram Sweet Potatoes
  • 18 oz .5 liters Coconut Milk
  • 14 oz .4 liters Coconut Syrup
  • Garnish: fresh or packaged coconut flakes
  • Note:I prefer less sugar so I use about half the coconut syrup called for.


  1. Rinse potatoes well and dry.
  2. Toss potatoes with oil, salt & pepper.
  3. Roast at 320 degrees for about one hour, until fully cooked and a skewer passes through them easily.
  4. Cool potatoes.
  5. Meanwhile in a saucepan, mix and warm coconut syrup and coconut milk.
  6. Slice cooled potatoes and arrange in a baking dish.
  7. Bake at 350 degrees for 15-20 minutes until hot.
  8. Drizzle with coconut mixture and garnish with coconut flakes. Serve hot.
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