Agave syrup roasted sweet potatoes with lime-coco- dill dressing (vegan)

Prep time 10 min | cook time 30 min | total time 40 min | serves 4


  • 4 sweet potatoes, washed and cut in half
  • Extra virgin olive oil
  • Sea salt
  • Spicy paprika powder
  • Agave syrup
  • Fresh dill, chopped
  • 2-3 tbsp Abbot Kinney’s Coco Start
  • 2 limes, juice
  • Sea salt
  • Chili flakes, optional


  1. Preheat the oven to 200 degrees ˚C and line a baking sheet with parchment paper.
  2. Score the top halves (interior flesh) with a knife.
  3. Brush each sweet potato half with olive oil, skin included.
  4. Season the entire sweet potato with kosher salt and some paprika powder to taste.
  5. Bake for 20 minutes, remove from oven and smear the top halves with agave syrup.
  6. Bake for another 10 minutes, or until the sweet potatoes are tender.
  7. Take a bowl and mix the dill (to taste), Abbot Kinney’s Coco Start, juice of ½ a lime and some salt, put
    the dressing on the table.
  8. Squeeze some fresh lime juice and sprinkle fresh dill over the top of the potato halves upon serving.

sweet potatoes

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