Low Sugar Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply savory, these sweet potato and cassava gnocchi hit every comfort-food note without a single gram of added sugar anywhere in the dish. The natural sweetness of roasted sweet potatoes does all the heavy lifting, giving the dough a subtle earthiness that pairs beautifully with the crispy sage and fragrant garlic. Cassava flour and arrowroot starch keep the texture tender and cohesive — no wheat, no refined starches, just clean ingredients that come together into a dough that actually behaves. The two-step cooking method — boiling first, then searing in coconut oil — is the secret to that irresistible contrast of a soft, pillowy center and a lightly crisped exterior. A bright hit of fresh lemon juice at the end cuts through the richness of the coconut oil and pulls the whole sauce together into something that feels genuinely restaurant-worthy. If you've ever worried that skipping sweeteners means sacrificing depth of flavor, this dish is a convincing argument otherwise — the turmeric and ginger add warmth and complexity without any sweetness at all. Finish with a scatter of fresh parsley and serve immediately while the gnocchi are still glossy and hot.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 medium sweet potatoes (about 1 ½ lb total)
- 1 cup cassava flour, plus more for dusting
- ¼ cup arrowroot starch
- 1 tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For the sage coconut oil
- 4 tbsp refined coconut oil, divided
- 16 fresh sage leaves
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- salt, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them directly on a baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle and pull away slightly.
- 2
Let the sweet potatoes cool for 10–15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large mixing bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps remaining. Spread the mash loosely in the bowl and let it cool to room temperature, about 15 minutes — this allows steam to escape so the dough is not too wet.
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