Roasted Cinnamon Sweet Potato Butter

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins


  • 1 large sweet potato
  • 1 tsp. coconut oil
  • 1/4 tsp. sea salt, plus more for sprinkling
  • 1/2 tsp. cinnamon, plus more for sprinkling
  • 2 Tbsp. maple syrup
  • Juice of 1/2 lemon
  • 1 tsp. vanilla or hazelnut extract
  • 2 Tbsp. tahini
  • 1/4 cup water
  • 1/4 cup coconut palm sugar


Preparation Instructions

Serves 12 (2 Tbsp. Servings)

  1. Preheat oven to 375F.
  2. Wash sweet potato and poke holes in skin using a fork; rub coconut oil over evenly and sprinkle with sea salt and a bit of cinnamon; wrap in foil.
  3. Bake for 45 minutes, or until soft; let cool and cut into chunks.
  4. Blend with remaining salt and cinnamon, maple syrup, lemon, vanilla extract, tahini and water until smooth. Stir in coconut palm sugar for a caramelized effect.

Recipe by Dawn Hutchins