Crusted Sweet Potatoes in a Brown Butter Sauce

Posted by in Cooking, Lunch/Dinner | 0 comments













Hello & Happy Thursday!!





I rarely get stumped when developing a recipe, but when it comes to creating one that’s vegan annnnnd both savory & sweet that incorporates coconut flour.. I’ll be honest.


I was running out of ideas!


(I totally tried a vegan sweet potato Gnocchi recipe with coconut flour, that wasn’t too impressive)





When I was on the verge of giving up, it hit me.. 


Brown butter sage sauce!!

(it goes with just about anything)





What I love most about this recipe is that you could change up the sauce, modify the side or simply make a meal just out of the crusted potatoes (you can also use canned pumpkin) and serve with a brown butter sage sauce!


UnknownThe only cons about this recipe are that its more time consuming than my typical recipes, so you may have a few more dishes to wash and it may get a little more messy blending the sweet potato and flour.. 






but it offers TONS of flavor and incorporates wine, …so you can count on a glass afterwards to celebrate!!






















Vegan Crusted Sweet Potatoes in a brown butter sage sauce!




Crusted Sweet Potatoes in a Brown Butter Sauce
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  • 2 large sweet potatoes
  • 1 tbsp coconut oil
  • ½ cup finely chopped sage
  • 1 ¾ cup coconut flour
  • ¾ teaspoon Himalayan pink salt
  • 2 cups kale
  • 3 tbs white wine
  • 2 tbsp vegan butter
  • tempura flakes
  • ½ cup coconut milk
  • 2 cups coconut flour or as needed
  • 2 Tbsp butter
  • 2 garlic cloves, minced


  1. Preheat the oven to 350 F Wash and slice potatoes in half. Lightly face-down coated with coconut oil. Bake for 30 minutes. Remove and let cool. Remove skins and mash with a fork.
  2. Mix coconut milk with ground flax to create a flax egg, let stand for a few minutes, then add to the potatoes w/minced sage.
  3. Add coconut flour, ½ cup at a time, until dough holds together and isn’t sticky. On a floured surface roll dough and cut into pieces
  4. Create two dishes to batter sweet potatoes. One with coconut milk and one with tempura flakes. Dip the potatoes in the coconut milk then coat with the flakes, set aside.
  5. In a medium size pan place kale, olive oil, and lemon , 2 tsp minced sage, and white wine. Cook until soft, but kale is still bright green.
  6. Remove from heat, add the potatoes, and turn up on high heat, add more butter if needed. Once potatoes are light brown and evenly cooked remove from heat and serve warm. Drizzle excess sauce on top












I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food



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