This coconut & dukkah recipe is from professional chef and restaurateur Natalia Bushyager who believes you can make one dish for the entire family, including baby. She is equal parts Mother, Chef and Entrepreneur and guided by the philosophy that often the best way to prepare a meal is to let the ingredients speak for themselves. She’s the owner of Picnic on Third cafe in San Francisco, and her culinary style takes inspiration from meals cooked by grandmothers around the world, as can be felt in recipes like this coconut dukkah with sweet potatoes mash. Tune into this Picnic on Third favorite and get ready to feed the family in flavorful style!
This side dish is a Picnic on Third staple that complements a variety of sides, from roasted chicken to braised pork. Hand mashing keeps the texture of this sweet potato & dukkah recipe interesting, while a sprinkling of our signature pumpkin seed dukkah keeps the interest up for adults by adding a little texture and spice.
- 3 large sweet potatoes, peeled and cut into large chunks
- 1 15 oz can of coconut milk (full fat is best here!)
- 1 small knob of ginger, lightly smashed
- ½ cup pumpkin seeds
- 1 tbsp. black pepper corns
- 1 tbsp. cumin seed
- 1 tbsp. coriander seed
- 1 tsp. salt
- 1 tbsp. olive oil
For the mash:
- Cover the sweet potatoes and ginger with water and season generously with salt. Slowly bring to a boil then reduce to a simmer. Cook until the sweet potatoes are totally tender, 20-30 minutes (time will vary depending on size of potato pieces).
- When the potatoes are tender, drain well and discard the ginger. Mash in the same pot with the coconut milk, seasoning with additional salt and reheating if needed.
- Garnish with dukkah if desired!
For the dukkah
- Toast the pumpkin seeds in a small sauté pan over medium heat, stirring frequently until golden brown and slightly puffed; this should take about 5-8 minutes. Set aside to cool, then pulse in a food processor or blender like the Baby Brezza One Step Food Maker until coarsely chopped, 10-12 pulses or 30 seconds.
- Toast the spices and grind them down in a spice grinder, mortar and pestle, or blender, aiming for a coarse but uniform consistency.
- In a small bowl, combine the ground seeds, spices, and salt, then moisten with the olive oil. Keep at room temperature for a few weeks. Enjoy!
Can Babies Have Coconut Milk?
Absolutely! Coconut milk is a great addition to many recipes, providing a creaminess that helps smooth flavors out in a sweet and savory harmony. Coconut milk is rich in healthy fats, meaning it helps support brain development and skin health, among other benefits for your growing little one. Parents will also find that coconut milk recipes are packed with vitamins like C and E, as well as iron and magnesium for even more support for their healthy baby.
Can Babies Eat Pumpkin Seeds?
They can, but only under the correct conditions– and luckily, this dukkah recipe calls for the exact conditions necessary for babies to experience the benefits of pumpkin seeds! First and foremost, babies should not eat whole seeds or nuts of any kind due to the risk of choking. However, when chopped finely into a less risky size, pumpkin seeds can be eaten as a rich source of iron, copper, and vitamin K, all of which are crucial to a healthy baby’s development. Never forget to chop!
What is Dukkah?
Dukkah is an Egyptian blend of spices and nuts that can be used for cooking, or eaten raw with olive oil and bread. Dukkah recipes provide a warm, rich blend of flavors that make any meat or dish more complex, adding a deeper flavor profile, as well as the nutrients found in many of the elements of the blend. Traditionally made with coriander, sesame, hazelnut, fennel, and salt, it’s easy to add your own personal touch to your dukkah recipes, as Chef Natalia has with this recipe.