Tropical Coconut Creamed Spinach & Sweet Potato – Authentic Nauru Recipe
Velvety coconut-glazed sweet potatoes and greens brightened with fresh lime.
- Country of Origin
- 🇳🇷 Nauru (Micronesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cubed sweet potatoes, Fresh spinach leaves, Red onion, Thick coconut cream, Grated ginger
Ingredients for Tropical Coconut Creamed Spinach & Sweet Potato (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed sweet potatoes, prepped into bite-sized pieces
- 1.5 cups fresh spinach leaves, washed and trimmed
- 1 cup red onion
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Nauru seasoning (grated ginger, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and thick coconut cream for 2–3 minutes until softened and fragrant.
- Add cubed sweet potatoes and fresh spinach leaves along with grated ginger, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with red onion and serve straight from the skillet.