Updated: Dec 8, 2018
Cannabis-infused coconut oil is one of the easiest and most versatile recipes out there. This simple infusion can be used for both sweet and savory recipes and, unlike cannabutter, it takes less than a couple of hours to make. Another bonus of coconut oil is the high concentration of saturated fat (about 25% more than butter) which makes it ideally suited for absorbing active ingredients in marijuana like THC and terpenes.
Perhaps the easiest use of canna-coco oil is subbing it in as the oil in baking mixes, we tried our Easy Canna-Coco Oil with a Pumpkin Chocolate Chip Bread mix. You can also easily use this oil in normal daily cooking like sautéing vegetables. Keep in mind, of course, that certain flavors pair better with cannabis than others.
With the holiday season well underway, Potbelly has been putting our Easy Canna-Coco Oil recipe to the test to find simple, yet delicious (and potent) seasonal dishes. One of our favorites to share with friends is our Emerald Sweet Potatoes. This crowd-pleaser features savory sweet potatoes topped with a crunchy pecan & bacon crumble. As you may have guessed, it starts by making a batch of Easy Canna-coco Oil. Let’s get started!
Easy Canna-Coconut Oil
First, you’ll need a few supplies from your local grocery and dispensary: coconut oil, cheesecloth, and weed. For the most important ingredient, we ordered a couple of packs of Old Pal Flower delivered from Eaze at $15 per eighth plus tax. With its reasonable everyday price and relatively decent potency, Old Pal Flower is an excellent choice for small-batch cannabis oil. We used hybrid flower, feel free to use whatever you prefer.
1c Coconut oil
1/4 oz Marijuana, Old Pal Flower from Eaze is a great choice
1) Preheat oven to 230 degrees.
2) Break Old Pal marijuana up by hand, do not grind. Spread evenly onto a baking sheet.
3) Bake for 30 minutes stirring every 10 minutes.
4) Allow to cool, then grind.
5) Put coconut oil in a saucepan on low heat and stir in the prepared weed.
6) Continue simmering the coconut oil and marijuana mixture on low heat for at least an hour, stirring frequently.
7) Stretch cheesecloth across the top of a bowl and tuck corners under (fold the cloth over a couple of times if too porous).
8) Pour the oil and cannabis mixture through the cheesecloth into the bowl to strain out the solid plant matter. Lift the corners of the cheesecloth and discard.
9) The bowl should be filled with beautiful golden brown to greenish oil that can be used in all kinds of recipes like our Emerald Sweet Potatoes!
Start by preheating your oven to 230 degrees and emptying your Old Pal onto a cooking sheet. Break it up by hand, as shown in the photos, and spread it evenly on the pan. Now pop it into the oven for a total of 30 minutes, stirring every 10. I know it may seem counterintuitive to bake your weed without immediately inhaling the results, but this is a crucial step known as ‘decarbonating’. By baking weed at a low temperature, you’re allowing the active ingredients to release, skipping this step will result in low to no potency.
After decarbonating, allow your Old Pal to cool then grind it up, enjoy the comforting scent of baked weed in your kitchen. Put the coconut oil in a small saucepan on low and stir in the prepared marijuana. Stir frequently as you allow the cannabis to infuse into the oil for at least 1 hour, any longer can result in higher potency.
When ready, stretch some cheesecloth across the top of a bowl. We folded ours in half a couple of times and tucked the corners under the bowl. Carefully pour the oil through the cheesecloth into the bowl. Lift the corners of the cloth to drain, do not squeeze to avoid unnecessary byproduct. You’ll be left with a sort of golden brown light green oil that smells like a delicious combination of coconut and cannabis. Now time to put it to use!
Emerald Sweet Potatoes
Our delicious and potent Emerald Sweet Potatoes feature savory sweet potatoes topped with a crunchy pecan & bacon crumble. It is the perfect side dish to share at any cannabis-friendly holiday gathering, or enjoy on your own (it heats up well). Also note that you can easily substitute within this recipe to accommodate dietary restrictions. We made this version gluten and dairy-free, but all purpose flour and dairy milk works too.
Emerald Sweet Potatoes are easy to make, it takes about an hour and you’ll just need a batch of our Easy Canna-Coco Oil along with the supplies below.
Sweet Potato Layer
3 Large sweet potatoes
3/4 cup Almond flour
1/3 cup Brown sugar
1 tsp Cinnamon
1/2 tsp Salt
1/4 cup Easy Canna-coco Oil made with Old Pal Flower from Eaze
Pecan & Bacon Crumble
5 Slices of bacon, cooked and chopped
1½ cups Chopped pecans
1/2 cup Almond flour
1/2 cup Brown sugar
1 tsp Cinnamon
1/4 tsp Salt
1/4 cup Easy Canna-coco Oil
1) Peel the sweet potatoes and chop into large chunks.
2) Fill a pot of water and pour in the sweet potatoes.
3) Bring the pot of water and potatoes to a boil, then reduce to a simmer for about 20 minutes or until soft.
4) Cook the bacon by frying on stovetop on medium. Then let it cool and chop.
5) Drain the sweet potatoes once finished.
6) Preheat the oven to 350 degrees.
7) Mash the potatoes in a bowl then mix in the almond flour, brown sugar, cinnamon, salt, eggs, and Easy Canna-Coco Oil. Spread into your 8x11” or 13x9” pan.
8) Combine the crumble ingredients of chopped bacon, pecans, flour, sugar, cinnamon, salt and Easy Canna-Coco Oil in a bowl or bag, mix well.
9) Pour the crumble on top of the sweet potato layer.
10) Bake for 30 minutes at 350 degrees.
11) Let cool as it will be very hot at first, then enjoy with friends!
The first step in this recipe is to cook the sweet potatoes in order to mash them. We chose boiling instead of baking because it's quick. Next, peel the potatoes, chop into large chunks and place in a large pot with water. Bring the water and potatoes to a boil then reduce to a simmer for about 20 minutes.
While the potatoes are boiling it’s a good time to cook the bacon. The bacon should be chopped up into coarse pieces once it has cooked and cooled. Next, strain and mash the sweet potatoes and mix them with the almond flour, brown sugar, cinnamon, salt, eggs, and of course ¼ cup of Easy Canna-coco Oil. Spread into a 8x11” or 13x9” pan.
Before starting the top crumble layer, preheat the oven to 350 degrees. Then combine the bacon, pecans, flour, sugar, cinnamon, salt, and of course that sweet Easy Canna-Coco Oil. One simple way to combine all of these ingredients quickly is by throwing them all in a bag and shaking things up. Once fully mixed, spread on top of the sweet potato layer and pop into the oven for 30 minutes. Let cool, then enjoy!
Potbelly’s Emerald Sweet Potatoes are crunchy, sweet and savory. The combination of flavors in this dish seems to completely mask any hint cannabis, making it deceivingly potent. As with all homemade edibles, potency will vary slightly with each batch so always start with small portions and wait a few hours for full effects. With this scrumptious batch of Emerald Sweet Potatoes, we assumed about 1/2 cup as a serving size and found onset to generally hit with about an hour. Tasters categorized the potency to be a moderate and pleasant body high and the flavor to be, ‘out-of-control delicious.’ Make this ultimate canna-dish a part of your holiday festivities and let us know how it turned out!
What other recipes are you enjoying with your Potbelly Easy Canna-coco Oil?