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Home / Recipe Type / Mains

Baked Haddock in Sweet Potato Cream Sauce

September 5, 2020 Modified February 11, 2025 By Nicole Charles 24 Comments
This post may contain affiliate links.

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In this delightful AIP, paleo and Whole30 compliant dish, haddock is baked in a creamy and herbaceous sweet potato sauce over a bed of red onions and asparagus. You can’t beat this easy, delicious and oh so comforting one-pan meal!

white baking dish with haddock in sweet potato sauce with asparagus and cilantro

This post contains affiliate links

This Baked Haddock in Sweet Potato Cream Sauce is a perfect quick, comforting and easy weeknight meal. It’s AIP, paleo, and Whole30 compliant and has the warming Fall flavors of sweet potato mixed with fresh herbs, onions, veggies and tender, flaky fish. The best part? It’s made in the oven in one dish in under 30 minutes.

Growing up stewed fish was one of my favourite meals! In Trinidad, my mum would make this dish with lime, a medley of fresh herbs, onions, garlic, tomatoes and coconut milk for a thick, herbacous and creamy sauce that complemented white fish so well. This recipe was inspired by those flavors but uses sweet potato puree in lieu of tomato paste to create a thick, warm and flavorful base to the sauce that is totally AIP.

Here’s what you’ll need to make this Baked Haddock in Sweet Potato Cream Sauce

  • 1lb haddock fillets
  • sweet potato puree (make your own or used canned sweet potato puree once there are no other additives like sugar)
  • fresh basil and cilantro
  • full fat, additive free coconut milk
  • freshly squeezed lime juice
  • red onion and veggies of your choice (broccoli florets, asparagus and zucchini all work well)
  • sea salt

To make this dish, start by preparing your vegetables to lie beneath the fish. Finely slice the red onion and chop the vegetables of your choosing. Place in an even layer into a large baking dish about 9 x 13 inches and toss with 1 TBSP olive oil.

Next, wash and pat your fish dry, cutting it into pieces of your desired size and seasoning on each side with sea salt. Place pieces of seasoned fish on top the vegetables in an even layer.

white baking dish with asparagus and red onion
white baking dish with red onions and asparagus topped with haddock fillets
sweet potato sauce on top of haddock fillets and vegetables

Finally, prepare your sweet potato cream sauce. To do so, crush/mince your garlic cloves and finely dice basil and cilantro. Add these to a large bowl along with the pureed sweet potato, coconut milk, lime juice, olive oil and salt and set aside. Pour the sweet potato cream sauce onto the fish and veggies and bake for 20-25 minutes.

white baking dish with haddock in sweet potato sauce with asparagus and cilantro

Baked Haddock FAQs

Can I use frozen haddock or another type of white fish?

Yes and yes! If using previously frozen fish, you’ll want to make sure you thaw out thoroughly and pat dry before salting. Any type of skinless white fish will work in this recipe. Try cod, halibut, tilapia, mahi mahi – but cooking times may vary depending on the thickness of your fillets.

Can I make this recipe coconut free?

The full fat coconut milk definitely adds a lot of creaminess to this recipe. If you are following the AIP diet and aren’t able to tolerate coconut, you could try omitting it and replacing the coconut milk with tigernut milk or water – but it won’t be as creamy. Alternatively, if you’ve reintroduced nuts you can try an alternative nut milk that works with your diet.

What do I serve this with?

This dish is a complete meal on it’s own but amazing served on top of some cauliflower rice or alongside a salad for some added nutrient density. Try my Mango Arugula Avocado Salad or Herbed Cauliflower Salad.

If you try this Baked Haddock in Sweet Potato Cream Sauce, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

If you like this Baked Haddock, you might like these other AIP fish dishes:

  • Salted Cod in Coconut Milk
  • Fish en Papillote
  • AIP Cod Fritters
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white baking dish with haddock in sweet potato sauce with asparagus and cilantro

Baked Haddock in Sweet Potato Cream Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Nicole Charles
  • Total Time: 35 minutes
  • Yield: 2–3 servings 1x
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Description

In this delightful AIP, paleo and Whole30 compliant dish, haddock is baked in a creamy and herbaceous sweet potato sauce over a bed of red onions and asparagus. You can’t beat this easy, delicious and oh so comforting one-pan meal! 


Ingredients

Units Scale

Sweet Potato Cream Sauce

  • 2 TBSP extra virgin olive oil
  • 1 cup sweet potato puree
  • 4 cloves garlic, minced/crushed
  • 1 TBSP fresh basil, finely chopped
  • 1/4 cup fresh cilantro (plus more for garnishing)
  • 1/2 cup full fat, additive free coconut milk
  • 1 TBSP freshly squeezed lime juice
  • 1/2 tsp sea salt

Vegetables & Fish

  • 1 small red onion, sliced
  • 1.5 cups chopped asparagus (or any veggie of choice – sliced zucchini is great here too!)
  • 1 TBSP extra virgin olive oil
  • 1lb haddock fillets
  • sea salt (for seasoning fish)

Instructions

  1. Preheat oven to 350F 
  2. Finely slice the red onion and vegetables of your choosing. Place in an even layer into a large baking dish about 9 x 13 inches and toss with 1 TBSP olive oil.
  3. Next, wash and pat your fillets dry, seasoning each side with sea salt. Place pieces of seasoned fish on top the vegetables in an even layer.

  4. To make the sweet potato cream sauce, crush your garlic cloves and finely dice basil and cilantro. Add garlic and herbs to a large bowl along with the pureed sweet potato, full fat, additive free coconut milk, lime juice, olive oil and salt and set aside. Pour the sweet potato cream sauce onto the fish and veggies.
  5. Bake for 20-25 minutes.
  6. Serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Caribbean Inspired, Dairy Free, Fish, Gluten Free, Mains, Paleo, Quick Meals, Whole30

Previous Post: « AIP Baked Pancakes
Next Post: Ginger-Garlic Pork Noodle Soup »

Reader Interactions

Comments

  1. Kathy

    August 30, 2024 at 8:06 pm

    this sweet potato puree is divine!!!

    Reply
  2. Debbie

    August 8, 2024 at 7:10 pm

    Made this today tonight. The sauce looked pretty watery out of the oven but the flavor and texture of everything was right on. Even the kids said it was ‘dee-licious’

    Reply
  3. Valerie

    January 11, 2023 at 4:25 pm

    Delicious ,this is so tasty, and a breeze to put together, thanks for a great recipe!

    Reply
  4. Nancy

    January 21, 2022 at 2:53 pm

    I have to say the bed of asparagus is amazing in this delicious recipe and cooks perfectly. The green under the orange sauce is so beautiful and a nice surprise. Please don’t skip the asparagus!

    Reply
  5. Nancy Gustafson

    December 30, 2021 at 8:36 pm

    One of the best recipes I have ever tried – I’ve made it twice. I love the clever sweet potato sauce. My favorite of yours for 2021!

    Reply
  6. Maria

    September 8, 2021 at 3:11 pm

    Excellent recipe! I loved it! I didn’t have the time to bake a sweet potato to make the puree so I substituted tinned pumpkin puree. I was a little worried the sauce would taste too much of coconut milk (which I don’t like the taste of unless it is well hidden.) The sauce was divine. I will definitely be making it again soon. Thank you for such a scrumptious recipe, Nicole!

    Reply
  7. Kelly

    March 16, 2021 at 8:58 pm

    WOW!!!!!! Made this for dinner tonight with whole milk instead of coconut milk and my husband and I were absolutely in love!! I baked a sweet potato and made the purée fresh! Wow so tasty and delicious. Definitely a MUST keep recipe!! Thank you so much!

    Reply
  8. Jill

    March 16, 2021 at 7:44 pm

    I made this tonight with broccolini, subbing dried basil for fresh – SO delicious! Will definitely be put into the regular rotation.

    Reply
  9. Michelle S

    March 14, 2021 at 7:35 pm

    Made this tonight and it was phenomenal. I used broccoli and rainbow chard for my veggies. So so so good, even recommended to 2 friends. Husband cant wait to eat again! Thank you for your excellent recipes!

    Reply
  10. Lucie Morin

    February 16, 2021 at 11:26 am

    J’adore cette recette je le fait a chaque fois que j’ai du poisson. Merci.

    Reply
    • Nicole Charles

      February 16, 2021 at 11:39 am

      Merci beaucoup Lucie!

      Reply
  11. Amanda

    February 4, 2021 at 5:47 pm

    Would this be good with acorn or butternut squash instead of sweet potato?

    Reply
    • Nicole Charles

      February 4, 2021 at 6:17 pm

      Hey Amanda, it won’t be as sweet but it will still taste good!

      Reply
      • Amy

        January 13, 2022 at 6:31 pm

        Thank you for asking this! I was wondering if I could make with butternut, since I can’t have the sweet potatoes due to high oxalates! I will try it with the butternut and report back. 🙂

        Thank you! I’m glad I discovered your blog, Nicole!

        Reply
  12. Yannique

    December 16, 2020 at 3:58 pm

    This was delicious!! I opted for zucchini and it was great! The sweet potato cream sauce is my new favourite! So good.

    Reply
  13. Sara T

    October 24, 2020 at 1:17 pm

    Oh wow, can’t wait to try this. Have to say I often get tired of reading all the stories leading up to a recipe but not in this case. I was totally intrigued by the scrumptious looking dish and wanted to read every word!

    Reply
  14. Deborah Chaffee

    September 20, 2020 at 7:46 pm

    This was so delicious! I made it exactly like the recipe!
    It is definitely a favorite!

    Reply
  15. Deborah Chaffee

    September 20, 2020 at 7:44 pm

    Oh my gosh! This recipe was absolutely delicious! I will be cooking it again soon!

    Reply
    • Nicole Charles

      September 20, 2020 at 7:45 pm

      Thank you!!!

      Reply
  16. Michele Rutland

    September 13, 2020 at 7:30 pm

    Another AMAZING recipe! I blended the ingredients for the sauce in the Vitamix so it was green instead of orange. I used zucchini instead of asparagus. The zucchini and onions were cooked al dente which was perfect for me. The flavors were so wonderful they exploded in my mouth. I would try this with chicken as well.

    Reply
  17. Karen

    September 13, 2020 at 3:36 pm

    making this tonight and I am so excited lol

    Reply
  18. Holly

    September 12, 2020 at 8:21 pm

    Sounds delicious, I am wondering if you could substitute chicken for fish?

    Reply
    • Nicole Charles

      September 12, 2020 at 11:06 pm

      Hi Holly! I think the flavors would go well with chicken but you might have to adjust the cooking time a bit. Do let me know if you try!

      Reply
  19. Rebecca

    September 9, 2020 at 10:54 am

    Made this last night with flounder and cod because that was what we had in the house. Everyone loved it including my 12 month old!

    Reply

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Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

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