Coconut-Braised Sweet Potatoes
By Lidey HeuckPublished on April 16, 2026
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
⅓ cup unsweetened flaked coconut 2 tablespoons vegetable oil 2 pounds sweet potatoes, peeled and sliced into ¾-inch-thick rounds, divided2 shallots, minced2 garlic cloves, minced1½ teaspoons grated fresh ginger 1 (14-ounce) can coconut milk 1 teaspoon kosher salt ½ teaspooon ground tumeric ¼ teaspoon cayenne pepper 1 tablespoon lime juice 2 scallions, sliced thin2 tablespoons fresh cilantro leaves
Before You Begin
Look for sweet potatoes that are similarly sized and about 2 to 3 inches in diameter.
Instructions
- Add ⅓ cup unsweetened flaked coconut to 12-inch skillet and cook over medium heat, stirring often, until evenly toasted and browned, 3 to 5 minutes. Transfer to bowl and set aside.
- Wipe skillet clean. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 1 pound sweet potatoes, peeled and sliced into ¾-inch-thick rounds, spacing evenly in pan. Cook until browned on both sides, 2 to 4 minutes per side. Transfer to paper towel–lined plate to drain. Repeat with remaining 1 pound sweet potatoes, peeled and sliced into ¾-inch-thick rounds, lowering heat if oil begins smoking.
- Reduce heat to medium-low. Add 2 minced shallots and cook, stirring often, until translucent, about 2 minutes. Add 2 minced garlic cloves and 1½ teaspoons grated ginger and cook until fragrant, about 30 seconds. Stir in 1 can coconut milk, 1 teaspoon kosher salt, ½ teaspoon turmeric, and ¼ teaspoon cayenne.
- Return potatoes to skillet, arranging in single layer. Bring to boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Flip potatoes and continue to cook until potatoes are fork tender, about 10 minutes. Uncover and simmer until sauce thickens slightly, about 5 minutes.
- Transfer potatoes to serving platter. Stir 1 tablespoon lime juice into sauce, season with salt to taste, then spoon over potatoes. Sprinkle with 2 thinly sliced scallions, 2 tablespoons fresh cilantro leaves, and toasted coconut. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
⅓ cup unsweetened flaked coconut
2 tablespoons vegetable oil
2 pounds sweet potatoes, peeled and sliced into ¾-inch-thick rounds, divided
2 shallots, minced
2 garlic cloves, minced
1½ teaspoons grated fresh ginger
1 (14-ounce) can coconut milk
1 teaspoon kosher salt
½ teaspooon ground tumeric
¼ teaspoon cayenne pepper
1 tablespoon lime juice
2 scallions, sliced thin
2 tablespoons fresh cilantro leaves
Ingredients
⅓ cup unsweetened flaked coconut
2 tablespoons vegetable oil
2 pounds sweet potatoes, peeled and sliced into ¾-inch-thick rounds, divided
2 shallots, minced
2 garlic cloves, minced
1½ teaspoons grated fresh ginger
1 (14-ounce) can coconut milk
1 teaspoon kosher salt
½ teaspooon ground tumeric
¼ teaspoon cayenne pepper
1 tablespoon lime juice
2 scallions, sliced thin
2 tablespoons fresh cilantro leaves
Ingredients
⅓ cup unsweetened flaked coconut
2 tablespoons vegetable oil
2 pounds sweet potatoes, peeled and sliced into ¾-inch-thick rounds, divided
2 shallots, minced
2 garlic cloves, minced
1½ teaspoons grated fresh ginger
1 (14-ounce) can coconut milk
1 teaspoon kosher salt
½ teaspooon ground tumeric
¼ teaspoon cayenne pepper
1 tablespoon lime juice
2 scallions, sliced thin
2 tablespoons fresh cilantro leaves
Why This Recipe Works
In this richly flavored side dish, we pair sweet potatoes with a golden spiced sauce. We start by browning the sweet potatoes first for more depth of flavor. Then we removed them from the pan and built our braising sauce, starting with an aromatic base of shallot, garlic, and ginger. Coconut milk adds creamy richness, turmeric colors it a deep ochre, and cayenne adds warmth. We return the potatoes to the sauce and let them cook until they’re tender and deeply seasoned, then finish them with crunchy toasted coconut and fresh herbs. Most of the cooking is hands off, leaving you with ample time to pull the rest of your meal together.
Before You Begin
Look for sweet potatoes that are similarly sized and about 2 to 3 inches in diameter.
Instructions
- Add ⅓ cup unsweetened flaked coconut to 12-inch skillet and cook over medium heat, stirring often, until evenly toasted and browned, 3 to 5 minutes. Transfer to bowl and set aside.
- Wipe skillet clean. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 1 pound sweet potatoes, peeled and sliced into ¾-inch-thick rounds, spacing evenly in pan. Cook until browned on both sides, 2 to 4 minutes per side. Transfer to paper towel–lined plate to drain. Repeat with remaining 1 pound sweet potatoes, peeled and sliced into ¾-inch-thick rounds, lowering heat if oil begins smoking.
- Reduce heat to medium-low. Add 2 minced shallots and cook, stirring often, until translucent, about 2 minutes. Add 2 minced garlic cloves and 1½ teaspoons grated ginger and cook until fragrant, about 30 seconds. Stir in 1 can coconut milk, 1 teaspoon kosher salt, ½ teaspoon turmeric, and ¼ teaspoon cayenne.
- Return potatoes to skillet, arranging in single layer. Bring to boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Flip potatoes and continue to cook until potatoes are fork tender, about 10 minutes. Uncover and simmer until sauce thickens slightly, about 5 minutes.
- Transfer potatoes to serving platter. Stir 1 tablespoon lime juice into sauce, season with salt to taste, then spoon over potatoes. Sprinkle with 2 thinly sliced scallions, 2 tablespoons fresh cilantro leaves, and toasted coconut. Serve.
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