Coconut Oil Roasted Sweet Potatoes

I love sweet potatoes any time of year, cooked any way.  I also love coconut EVERYTHING.  When I saw this recipe I thought, 'why of course' although I've never used coconut oil.  I had to wait several weeks before my local grocery store got a shipment of coconut oil in.  The stocker at the grocery store informed me "it's the worst thing you can eat", to which I replied "well, I find that hard to believe since you can't keep it on the shelf".  End of conversation.

I love sweet potatoes any time of year, cooked any way. I also love coconut EVERYTHING. When I saw this recipe I thought, ‘why of course’ although I’ve never used coconut oil. I had to wait several weeks before my local grocery store got a shipment of coconut oil in. The stocker at the grocery store informed me “it’s the worst thing you can eat”, to which I replied “well, I find that hard to believe since you can’t keep it on the shelf”. End of conversation.

Coconut Oil Roasted Sweet Potatoes

4 Servings

Coconut Oil Roasted Sweet Potatoes

I love sweet potatoes any time of year, cooked any way. I also love coconut EVERYTHING. When I saw this recipe I thought, 'why of course' although I've never used coconut oil. I had to wait several weeks before my local grocery store got a shipment of coconut oil in. The stocker at the grocery store informed me "it's the worst thing you can eat", to which I replied "well, I find that hard to believe since you can't keep it on the shelf." End of conversation.

Ingredients:

  • 1+1/2 tablespoons coconut oil
  • 1+3/4 pounds sweet potatoes peeled, cubed 1/2 inch pieces
  • 2 teaspoons light brown sugar packed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Directions:

  1. Preheat oven to 350F.
  2. Melt the coconut oil in a small saucepan over low heat.
  3. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
  4. On a baking sheet lined with parchment paper, spread the potatoes in an even layer.
  5. Roast, tossing occasionally, until soft and caramelized, about 1 hour.
http://www.thehungryhoarder.com/2012/06/03/coconut-oil-roasted-sweet-potatoes/

Recipe from The New York Times – March 1, 2011

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