(Note: this post was originally published on June 7, 2020. It has since been updated with a few tweaks.)
Do you ever feel like your go-to side dish needs a remake? Classic sweet potato recipes (especially for the holidays) can be so boring, plus they're often loaded with butter, sugar, and even marshmallows. Say goodbye to the predictable version and give this tropical potato recipe a try instead. These roasted potatoes are vibrantly-colored, have a refreshing (and protein-rich) lime and herb yogurt sauce, and get some much-needed crunch from a unique macadamia dukkah topping.
This is a dish that you can serve all year long. It's loaded with bright, tropical flavors and is a beautiful addition to a summer dinner party, a picnic, or a potluck. It works equally well during the fall though, and especially at Thanksgiving when some color and freshness are unexpected. I promise you'll never want to go back to traditional recipes after trying these tropical sweet potatoes.
Although the potatoes themselves are great, the true star of this dish is a magical, crunchy topping. It's a (very) non-traditional version of dukkah, which is an Egyptian nut and spice blend. Dukkah is usually made with hazelnuts and sesame seeds; it's packed with flavor from spices like cumin and coriander. It adds great crunch on top of salads, grilled veggies, and proteins.
This macadamia dukkah is the same concept, but with a different flavor profile. It uses macadamias, sesame seeds, cumin, and lime zest to bring complexity but also brightness to this tropical potato recipe. I highly suggest making a double batch and putting it on everything from salads to roasted veggies to nourish bowls; it's easy, crunchy, a bit decadent, and packed with flavor.
Interested in non-traditional dukkah riffs? I think you'll also love this raw beet salad with pistachio dukkah.
This unique tropical potato recipe is surprisingly versatile. I generally make it during the summer because of the Hawaiian-inspired flavors, but it would provide great freshness to Thanksgiving too. You can serve it hot, room temperature, or cold, allowing you to match the season and the event accordingly. You can use orange, purple, or a combination of sweet potatoes, or go for a truly Hawaiian vibe with taro root instead.
Feeling outdoorsy? You can grill the potatoes instead of roasting. Follow the recipe below for all the steps except the cooking. When you're ready to cook, just grill the sweet potato rounds over medium heat for about 15 minutes, flipping half-way through. It's a great way to add some summer flair to this dish.
These colorful potatoes are make-ahead friendly, meaning they're great for entertaining or potlucking. You can easily prepare the macadamia dukkah and the herb sauce a day in advance; just store them in sealed containers in the refrigerator. You can also cook the potatoes a day ahead and then reheat them (if desired). Just wait to assemble the potatoes, sauce, and dukkah until just before serving so the topping stays crunchy.
Here's what you'll need for this tropical potato recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
This tropical potato recipe is such a fresh and unique take on the classic. Thanks to the vibrant colors, tropical flair, and contrasting creamy/crunchy textures, this dish is one that everyone seems to love. It's much more exciting (and lighter) than typical sweet potato dishes that are loaded with butter and sugar.
How will you enjoy these pretty potatoes with crunchy macadamia dukkah? Will you make them for a summer party? Will you serve them for Thanksgiving? Because this dish is so versatile and make-ahead friendly, I hope it makes a frequent appearance in your home; it certainly does in ours.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
These roasted tropical sweet potatoes have Hawaiian-inspired flavors, a creamy herb sauce, and a very unique macadamia dukkah topping. They're a major upgrade to classic, boring, sugary sweet potato dishes.
For the Potatoes
For the Macadamia Dukkah
For the Herb Sauce
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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