Coconut Oil Roasted Sweet Potatoes
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Nutmeg sweetens the dish, and a dash of black pepper makes it for adults. It's just delicious.
|1 1/2 tablespoons||virgin coconut oils|
|1 3/4 pounds||sweet potatoes, peeled and cut into 1/2-inch chunks|
|3/4 teaspoon||kosher salt|
|1/4 teaspoon||ground black pepper|
|1/4 teaspoon||grated nutmeg|
Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
In a large bowl, toss together potatoes, coconut oil, salt, pepper and nutmeg.
Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.
Revised from Source: cooking.nytimes.com