Tropical Sweet Potatoes with Macadamia Dukkah

Do you ever feel like your go-to side dish needs a remake? I was feeling like that about sweet potatoes recently. This is a really different, fresh, summery spin on sweet potatoes that I hope will become one of your favorite warm-weather sides.

I love sweet potatoes, but I honestly sometimes forget about them during the summer. They're just such a classic fall and Thanksgiving food. But just because we're entering summer doesn't mean we need to abandon this brightly-colored, nutrient-filled root veggie. It's time for a sweet potato makeover!

This is a dish that you can serve all summer long. It's loaded with bright, tropical flavors and will be a beautiful addition to dinner on the deck, a picnic, or a summer potluck. You can either roast the potatoes in the oven or cook them on the grill; the latter would be such a great pairing with grilled black bean burgers or corn on the cob.

The potatoes here are treated really simply- just cut into rounds and roasted. But there are two big flavor powerhouses that make the potatoes very special.

The first is a "dukkah" made from macadamia nuts, and oh my gosh is it ever magical. I use "dukkah" loosely here because this is a very non-classic interpretation. Dukkah is an Egyptian spice and nut blend that has delightful crunch and is a lovely topping on roasted veggies and salads. This highly non-traditional version uses buttery macadamia nuts, savory sesame seeds, and zippy lime zest for a tropical vibe. Hint: double the dukkah portion of the recipe because you'll want to put it on everything.

The second flavor powerhouse is a "green goddess" type dressing that's packed with fresh herbs and citrus. The two toppings together are a perfect mix of crunchy and creamy. They take the potatoes to a whole new level, and are a completely unexpected and refreshing flavor profile for sweet potatoes.

I'm excited to be bringing you this recipe in collaboration with Mauna Loa. Their macadamias come from the Big Island of Hawaii and are the most decadent, perfectly crunchy, absolutely heavenly nuts on the planet. I cherish these nuts! The MacNuts bring such lovely richness to the sweet potatoes, and they have an ideal texture for this dukkah. If you need any proof of my obsession with MacNuts, just type "macadamia" into the blog's search bar and prepare to be wowed.

This salad is versatile too! You could easily serve it hot, room temperature, or cold. You could prep all the components in advance, then just assemble right before serving, which make it great for entertaining or potlucking. You can use orange, purple, or a combination of sweet potatoes, or go for a truly Hawaiian vibe with taro root instead.

Regardless of how you choose to serve this salad, I hope it will brighten up some of your summer meals. So get going on it, because your sweet potatoes are begging for their summer make-over!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Mauna Loa. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running. 

I think these potatoes would go perfectly alongside this Mojito Corn Salad. It's equally as summery, has some similar flavors, and incorporates my favorite nuts!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
For the Potatoes
  • Two orange sweet potatoes
  • Two purple sweet potatoes. Hint: try to get potatoes that are all the same size so that they cook at the same rate.
  • Oil of choice for cooking. I love coconut oil, and the flavor makes so much sense with this dish.
  • Generous salt and pepper
For the Dukkah
  • 0.5 c roasted, salted macadamia nuts. Mauna Loa, of course!
  • 2 tbsp toasted sesame seeds
  • 0.5 tsp cumin
  • 0.25 tsp sea salt
  • Zest of a lime
For the Sauce
  • Juice of a lime
  • 0.25 c unflavored, unsweetened yogurt of choice. Dairy or non-dairy is fine, just make sure it's unsweetened! Try to choose something rich and creamy.
  • 0.25 c fresh cilantro
  • 0.25 c fresh mint

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Peel the sweet potatoes and cut them into rounds about a quarter of an inch thick.
  2. FOR ROASTING: Roast the potato rounds on a well-oiled baking sheet at 425 with generous salt and pepper. They will take about 20-30 minutes, but it will depend on the size of your potatoes. Roast them until they are tender throughout, but not mushy.
  3. FOR GRILLING: Brush each sweet potato piece with some oil, add generous salt and pepper, then grill over medium heat for 10-15 minutes, flipping them half-way through. Grill until tender throughout and lightly-charred. Keep a close eye on them to avoid burning.
  4. To prepare the dukkah, combine all of the ingredients in a small food processor and pulse until you have a coarse, sandy texture.
  5. To prepare the sauce, combine all of the ingredients in a small food processor and blend until you have a rich, creamy, homogeneous sauce. Hint: no need to wash the food processor in between the dukkah and the sauce.
  6. When you're ready to assemble, lay the sweet potato rounds on a serving platter. Sprinkle generously with dukkah, then drizzle with sauce. Serve extra dukkah and sauce on the side.


  1. I received a generous gift of Mauna Loa macadamia nuts, and quickly looked for a way to use my favorite treat. I used beets and sweet potatoes to get similar color. It is delicious, filling, bright flavors.

    1. The Rogue Brussel SproutJune 27, 2020 at 3:41 PM

      Oh!! I love the idea of beets, that's so clever. I bet the earthy beets were lovely with the salty dukkah. Thanks so much for the kind words!


Post a Comment

Please follow The Rogue Brussel Sprout on Instagram!