GRAZIA COLUMN: Sticky Baked Coconut Oil Sweet Potato with Beetroot Hummus

Sticky Baked Coconut Oil Sweet Potato with Beetroot Hummus

Life changing.  A no fuss mid week dinner – just pop the sweet potatoes in as soon as you get home from work.  Coconut oil and sweet potato is a match made in heaven.  The potato turns sticky sweet, and topped with simple beetroot hummus and a chilli soy almond crunch – it is a mind blowing eating experience.

Vegan & Gluten Free.

Serves 4


For the sweet potato

4 medium sized sweet potatoes

4 tsp coconut oil

A big handful of fresh coriander and mint

For the beetroot hummus

4 small beetroots (raw)

1 tbsp of coconut oil

200g organic hummus

Juice of 1 lemon

Handful of fresh mint  

A touch of water to loosen

For the almonds

200g whole almonds, skin on

1 red chilli, finely chopped

2 tbsp light soy sauce

Maldon sea salt  

Cracked pepper

Special Equipment:


Food processor


Preheat your oven to 200c fan.  

Individually wrap your sweet potatoes in tinfoil so they are completely covered, you don’t want any air to escape, so that they steam. Pop them on an oven tray and bake for 1.5 hours.

Chop your raw beets (skin on) into quarters and coat in 1 tbsp of coconut oil, Maldon salt and cracked pepper. Roast for 1 hour.

In a frying pan, dry fry your whole almonds until they are golden brown. Add the finely chopped chilli and soy sauce. Take off the heat stirring continuously with a wooden spoon so the chilli and soy don’t burn. Once they have cooled, roughly chop so they are ready for sprinkling.

Once your beets are roasted and cooled, pop them in your food processor with your hummus, lemon juice and a handful of the fresh mint. Whizz until smooth. Loosen with a bit of water, and add salt and pepper to taste.

Take your hot, sticky, sweet potatoes out of the oven. Peel off the tinfoil and pop them onto your desired serving dish (Wooden board or lovely platter).

With a small knife, cut through the top of each jacket potato, making sure you don’t go right through the bottom. Spoon 1 tsp of coconut oil into each slit and mix through with a fork.  Season with Maldon and cracked pepper and mix through again.

To finish off, spoon a couple of tbsps of beetroot hummus on top of each sweet potato (very rustic, no need for perfection here). Smother the tops with your salty soy and chilli chopped almonds and lots of fresh coriander and mint leaves.

Get stuck in!

grazia 1