Low Sugar Ginger-Scallion Mini Stuffed Sweet Potatoes
These little roasted sweet potato halves are the kind of appetizer or side dish that looks far more impressive than the effort required. The natural sweetness of the potatoes caramelizes beautifully against the parchment, and the ginger-scallion glaze — built from coconut aminos, fresh ginger, and a splash of apple cider vinegar — adds a savory, slightly tangy depth that makes every bite genuinely exciting. Because coconut aminos stand in for soy sauce, the glaze delivers that rich umami punch without any of the hidden sweeteners you'd find in conventional bottled sauces. Blooming the ginger in coconut oil before adding the scallions is a small step that makes a big difference, coaxing out a warmth and fragrance that carries through the whole dish. A pinch of turmeric gives the glaze a gorgeous golden hue and a subtle earthiness that ties everything together. Finished with fresh cilantro and a squeeze of lime, these are bright, bold, and completely free of any added sugar — just real ingredients doing all the work.
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Learn more →Ingredients
4 servings
For the sweet potatoes
- 4 mini sweet potatoes (about 3–4 oz each), scrubbed
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the ginger-scallion glaze
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 3 scallions, thinly sliced (green and light green parts only)
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp fresh lime juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Halve the mini sweet potatoes lengthwise. Brush the cut sides with the 1 tbsp melted coconut oil and sprinkle with 1/4 tsp salt. Arrange cut-side down on the prepared baking sheet.
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