Coconut-Curry Roasted Sweet Potatoes with Pineapple

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet potatoes roasted with aromatic coconut curry and sweet pineapple chunks, finished with a citrus kick. This Tropical-inspired vegetarian recipe (vegan-friendly), ready in about 45 minutes, pairs Sweet potatoes, Coconut oil, Curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Tropical cuisine 200 cal/serving

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Ingredients

2 pounds, peeled and cubed Sweet potatoes
2 tablespoons Coconut oil
1 teaspoon Curry powder
1 cup Pineapple chunks
1 tablespoon Lime juice
2 tablespoons, chopped Cilantro
1/2 teaspoon Salt

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Instructions

Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss 2 pounds cubed sweet potatoes with 2 tablespoons coconut oil, 1 teaspoon curry powder, and 1/2 teaspoon salt until evenly coated.
Step 3: Spread potatoes in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through.
Step 4: After 25 minutes, add 1 cup pineapple chunks and toss to combine.
Step 5: Roast for an additional 10 minutes until potatoes are tender and pineapple is lightly caramelized.
Step 6: Remove from oven, stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro before serving.