Coconut Oil Roasted Sweet Potatoes

"Using virgin coconut oil in this recipe enhances the flavor of the sweet potatoes, while infusing a subtle perfume of coconut to them. Virgin coconut oil is found in most health food stores. Adapted from Melissa Clark, NY Times."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Sageca photo by Sageca
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 10mins
Ingredients:
6
Serves:
2-4
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • In a small saucepan, melt coconut oil over low heat.
  • In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg.
  • In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.

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Reviews

  1. Biggest problem is when I make these a can't stop eating them. I add minced garlic a heaping tablespoon, cause I love garlic, sliced Spanish onion, and a good teaspoon of cinnamon. I skipped the sugar, I find it is sweet enough without sugar.I forgot the nutmeg, but will try it next time. I used a blend of olive oil and coconut oil. 1-2 ratio. It baked in 40 min, took it out of oven and added chopped fresh parsley. its in a bowl on the stove top, probably wont be any left before dinner even starts.
     
  2. I really enjoyed this sweet potatoes;my first time preparing these. Coconut oil is so good.
     
  3. What a terrific recipe threeovens. We really enjoyed these tasty sweet potatoes. I loved the flavor created by the coconut oil and nutmeg. They were slightly sweet, with a lovely caramelized crust, nothing was overpowering and you could taste all the ingredients. Quick and easy to make, they have gone into my keeper box. Thanks for sharing your recipe.
     
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