Roasted Sweet Potatoes with Dates, Pecans and Coconut

This is a really nourishing, tasty and healthy dish. It's easy to pull together and is a perfect compliment to most any main, or as a main when paired with a salad.

It can easily be pulled towards the savory side with the addition of some chopped green onion or made a bit more Asian Fusion with the addition of chopped cilantro.

Ingredients

4 cups Sweet Potato
1Tbsp Coconut Oil
1/2 cup chopped Pecans
1/2 cup chopped Dates
1/2 cup Sweetened Coconut
1Tbsp Earth Balance
1/4 tsp Salt
Freshly ground Black Pepper
2 Tbsp Green Onion or Cilantro, chopped - Optional

Peel and cut sweet potatoes into 1 inch pieces.

Toss with the coconut oil and put into an oven proof casserole in 375 degree oven.

Bake the sweet potatoes for 40-50 minutes until soft, remove and put into a large bowl, add all other ingredients and toss well and allow to cool slightly to incorporate the flavors and serve.

Comments

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this.

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.

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