Paleo Ginger-Scallion Mini Stuffed Sweet Potatoes
These little roasted bites pack an enormous amount of flavor into a naturally sweet, caramelized package. The cut sides of the sweet potatoes go face-down on the parchment until they're deeply golden, then get flipped and loaded with a glossy ginger-scallion glaze that smells absolutely incredible while it simmers. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet depth without any grain or legume ingredients — which is exactly what makes this glaze work so well within a grain-free, whole-foods approach. Fresh ginger bloomed in coconut oil, a splash of apple cider vinegar, and a pinch of turmeric round out the glaze with warmth and just enough brightness to balance the natural sweetness of the potato. A final five minutes back in the oven sets everything into a sticky, lacquered finish that looks far more impressive than the effort involved. Finish with cilantro and a squeeze of lime and you've got a dish that works equally well as a crowd-pleasing appetizer or a vibrant side alongside any protein.
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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
- 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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