This recipe came to me in a dream. I was taking a very rare and coveted nap and when I woke up, I had a vision of a salad topped with baked sweet potato wedges coated in a crispy coconut crust clearly in my mind. The problem was, we were smack dab in the middle of moving and half of my kitchen was in boxes. So I jotted the idea down on a neon blue post-it note and placed it in a notebook, where it was promptly forgotten.
I wonder if I should talk to someone about my food-related dreams. Maybe a psych-collard-gist?
Ok. Even, I admit that one was a stretch. Moving on!
Last week, as I was working on my meal plan, I rediscovered said post-it note and decided to give it a go. The fact that I’ve never tried battering and baking vegetables without dairy, eggs, or oil didn’t occur to me until it actually came time to do it. Being very unsure of how this whole method would turn out, I even made up a batch of pasta as a back up dinner, just in case.
Lo and behold, the dream coconut crusted sweet potatoes became a reality and were a success! The coconut batter becomes toasted and crispy in the oven and compliments the natural sweetness of the potato. Placing the potatoes on a salad gives you a filling, satisfying, and easily digestible meal. The Maple Mustard dressing takes the dish to a whole new level and couldn’t be simpler to whip up (I’ll give you a hint: it’s only 2 ingredients are in it’s name!).
This is the type of meal I would suggest on a night when you have a little more time and are in the mood for something different. Between battering and baking the sweet potatoes, whipping up the dressing, and assembling the salad, it took about 45 minutes, which is not bad considering most of that time is inactive cooking time while the potatoes are in the oven. I cannot speak to how well these crusted potatoes reheat as they were all eaten right away! However, I would suggest reheating any leftovers in the oven to maintain the crispy coating.
Coconut Crusted Sweet Potato Salad with Maple Mustard Dressing
For the Coconut Crusted Sweet Potatoes:
- 3 medium sweet potatoes, peeled and cut into 1” thick fries/wedges
- 1.5 cups coconut flour
- 2 TBS All Seasoning
- 1.5 cups coconut milk (I used canned for a thicker texture)
- 2 TBS raw apple cider vinegar vinegar
- 1.5 cups shredded coconut
For the Salad:
- 8+ cups salad greens of your choice (depending on the size of salad you want to serve per portion)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- 1 can black beans drained and rinsed
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
For the Maple Mustard Dressing:
- 1/4 cup maple syrup
- 1/4 cup mustard (Use your favorite style mustard. I used classic yellow)
- Preheat oven to 450 degrees.
- Set up a “dredging station” with the coconut flour in one dish, the coconut milk in another, and the shredded coconut in a third (I used glass casserole/baking dishes).
- Add the All Seasoning to the coconut flour dish and whisk well.
- Add the apple cider vinegar to the coconut milk dish and whisk well (the ACV reacts with the coconut milk and mimics buttermilk).
- Take each sweet potato fry/wedge and dip it first in the coconut flour (tapping off excess), then the coconut milk, and then the shredded coconut coating all sides well. Place each battered sweet potato on a baking tray fitted with a wire baking rack (you will need at least 2 trays).
- Baked the sweet potatoes for 30-35 minutes, keeping an eye that they brown but do not burn.
- While the potatoes are baking, add the black beans to a small pot on the stove over medium low heat. Add the garlic powder, cumin, and chili powder to the beans, stirring well. Allow the beans to warm on the stove for 5-8 minutes. Keep warm until the potatoes are done.
- To make the dressing, whisk together the maple syrup and the mustard until well combined. Set aside.
- When the potatoes have finished baking, check that they are done by piercing one with a fork. The fork should go in easily, but the coconut crust should be crispy and golden brown.
- To assemble the salads, add the greens, seasoned black beans, cucumber, tomatoes, and avocado to each plate. Add a few of the sweet potato wedges on top and drizzle with the dressing. Serve immediately. Serves about 4.
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