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Angie’s Recipe of the Day: “Candied” Sweet Potatoes- Paleo Style


Angie’s Recipe of the Day: “Candied” Sweet Potatoes- Paleo Style

Angie’s Recipe of the Day:  “Candied” Sweet Potatoes- Paleo Style


4 large Sweet Potatoes-peeled and cubed

1/2 cup honey

2 Tbsp coconut oil

1 tbsp cinnamon

2 tsp nutmeg

2 tsp allspice

1/2 tsp ginger

1/2 tsp cardamom

1/2 c dried cranberries

1/4 c pumpkin seeds

1/2 c pecan pieces

1/2c raisin medley

1/2 C coconut flakes


Heat oven to 350 -Wash and peel the skin from the sweet potatoes and cut into cubes.  Add enough water to cover potatoes in a pan and add 1 tsp cinnamon, 1/2 tsp of nutmeg and a dash of sea salt. Bring to a boil and simmer until the potatoes are cooked soft.  Drain the water from the pan and pour the potatoes into a casserole dish, add the remaining ingredients and stir together till well blended.  Place in 350 oven for 20 minutes.

Top with Coconut cream and let brown for about under broiler on low for 5-10 minutes.


  • 1 can of Coconut Milk (see notes at the bottom of page for which brand)
  • Honey
  • Electric Hand Beater or Stand Mixer


To Make the Coconut Whipped Cream

Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.

Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl. You can save the thinner coconut water for shakes or other uses.


Calories 109.1  

 Total Fat 3.6 g

Saturated Fat 3.0 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.2 g   

Cholesterol 0.0 mg   

Sodium 8.6 mg   

Potassium 135.7 mg   

Total Carbohydrate 18.6 g

Dietary Fiber 2.0 g

Sugars 2.5 g  

 Protein 1.1 g

Vitamin A 266.8 %

Vitamin B-12 0.0 %

Vitamin B-6 8.5 %

Vitamin C 25.2 %

Vitamin D 0.0 %

Vitamin E 1.0 %

Calcium 1.5 %

Copper 5.6 %

Folate 2.3 %

Iron 2.2 %

Magnesium 1.7 %

Manganese 11.8 %

Niacin 2.2 %

Pantothenic Acid    3.9 %

Phosphorus     1.9 %

Riboflavin 5.8 %

Thiamin 2.9 %

Zinc 1.2 %

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