Ginger Roasted Sweet Potatoes w/ Coconut Swiss Chard

Feb 16, 2024


Sweet Potatoes

  • 1lbs sweet potatoes peeled and cut into 1 inch pieces
  • Green onions green parts only, cut into 1 inch pieces, plus small slices for garnish
  • 2 cloves of garlic grated or minced
  • 1 tsp ginger grated
  • dash of cayenne pepper, optional
  • 1/8 cup olive oil
  • 1/4 tsp Kosher salt
  • 1/4 tsp pepper

Swiss Chard

  • 4 oz Swiss chard torn into pieces and stalks cut into pieces (optional)
  • 1 clove of garlic grated or minced
  • 1/4 tsp ginger grated
  • 2 tsp olive oil for sautéing
  • 1/8 cup unsweetened coconut milk
  • whole milk Greek Yogurt for serving, optional



Sweet potatoes

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Add all the ingredients to a bowl and toss until well coated.
  • Transfer to the baking sheet and spread the potatoes out, making sure to scrape the bowl of all the ginger and garlic.
  • Roast for 35-45 minutes or until the potatoes are beginning to brown on the edges and the green onions are charred.

Swiss chard

  • Just before the potatoes are done, heat the olive oil in a skillet over medium-high heat.
  • If using, add the Swiss chard stalks and cook for about 3-4 minutes.
  • Add the garlic and ginger and cook until fragrant, about 1-2 minutes.
  • Add the torn Swiss chard leaves and sauté, tossing frequently until the leaves are tender and wilted but still green, about 5-7 minutes.
  • Pour in the coconut milk, tossing the Swiss chard so it is evenly coated.
  • Remove from the heat.
  • Pour the Swiss chard and all its juices in a serving dish. Top with the roasted sweet potatoes, charred onions, and additional thin slices of green onion.
  • To serve, add a dollop of Greek yogurt and cayenne pepper, optional.
  • Salt and pepper to taste.

Grown fresh at Colonial Gardens - Rainbow Swiss Chard