Name: Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Papua New Guinean
Ingredients: 4 medium sweet potatoes (about 1.5 lb / 680 g), scrubbed; 2 tbsp coconut oil, melted; 1 tsp fine sea salt; 1/2 cup water, for the baking dish; 1/2 cup full-fat coconut cream; 2 tbsp fresh lime juice (about 1 lime); 1 tsp finely grated lime zest; 1/4 tsp red chili flakes (optional); 1/4 tsp fine sea salt; 2 tbsp chopped fresh cilantro or flat-leaf parsley; Flaky sea salt, to finish

In Papua New Guinea, kaukau (sweet potato) is a daily staple, often slow-roasted in an earth oven. This kitchen-friendly version keeps the simple island spirit of the dish but adds a bright coconut-lime drizzle to highlight the potato's natural sweetness.

Prep Time10 mins

Cook Time55 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
12 gFat
9 gSaturated Fat
42 gCarbs
6 gFiber
13 gSugar
4 gProtein
610 mgSodium
720 mgPotassium
45 mgCalcium
1.6 mgIron
22 mgVitamin C
945 mcgVitamin A

Ingredients

For the sweet potatoes

4 medium sweet potatoes (about 1.5 lb / 680 g), scrubbed
2 tbsp coconut oil, melted
1 tsp fine sea salt
1/2 cup water, for the baking dish

For the coconut-lime drizzle

1/2 cup full-fat coconut cream
2 tbsp fresh lime juice (about 1 lime)
1 tsp finely grated lime zest
1/4 tsp red chili flakes (optional)
1/4 tsp fine sea salt
2 tbsp chopped fresh cilantro or flat-leaf parsley
Flaky sea salt, to finish

Directions

Preheat the oven to 400°F (200°C) and set a rack in the middle position. Pour the water into a small roasting pan or oven-safe dish.
Pat the sweet potatoes completely dry, then pierce each one 6-8 times with a fork to allow steam to escape during baking.
Rub the potatoes all over with melted coconut oil and sprinkle evenly with the fine sea salt, massaging the oil into the skin.
Place the potatoes in the prepared pan, cover tightly with foil, and bake for 45 minutes. Remove the foil and bake 10-15 minutes more, until the skins are lightly blistered and a knife slides easily into the center.
While the potatoes bake, make the drizzle: whisk the coconut cream, lime juice, lime zest, chili flakes, and salt in a small bowl until smooth. Warm gently in a saucepan over low heat for 2-3 minutes if you prefer a warm sauce.
Transfer the baked potatoes to a serving plate and let them rest for 5 minutes so the steam settles and the inside turns fluffy.
Slice each potato open lengthwise and gently press the ends to open them up, fluffing the flesh with a fork.
Spoon the warm coconut-lime drizzle generously over each potato, letting it pool into the cracks. Top with chopped cilantro and a pinch of flaky sea salt before serving.

Cook’s Notes

Choose sweet potatoes of similar size (about 6-8 oz each) so they finish baking at the same time.
For an authentic mumu-style smoky note, char the finished potatoes directly over a gas burner flame for 1-2 minutes per side before opening them.
White-fleshed sweet potatoes (sometimes labeled 'Jersey' or 'Hannah') are closer in flavor to traditional PNG varieties if you can find them.
The coconut-lime drizzle keeps in a sealed jar in the refrigerator for up to 3 days – whisk before reusing and serve over grilled fish or roasted vegetables.
Serve alongside grilled reef fish or chicken for a complete Papua New Guinean-style plate.