Coconut Oil Roasted Sweet Potatoes

By Melissa Clark

Updated Aug. 12, 2024

Coconut Oil Roasted Sweet Potatoes
Andrew Scrivani for The New York Times
Total Time
1 hour 15 minutes
Cook Time
1 hour
Rating
5(983)
Comments
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Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.

Featured in: Once a Villain, Coconut Oil Charms the Health Food World

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Ingredients

Yield:2 to 4 servings
  • 1½tablespoons virgin coconut oil
  • 1¾pounds sweet potatoes, peeled and cut into ½-inch chunks
  • 2teaspoons light brown sugar, packed
  • ¾teaspoon kosher salt
  • ¼teaspoon ground black pepper
  • ¼teaspoon grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

226 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 3 grams protein; 463 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.

  2. Step 2

    In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.

  3. Step 3

    Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

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Ratings

5 out of 5
983 user ratings
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Comments

Andy

This is awesome with garam masala instead of the brown sugar, etc. It's in our regular rotation.

Russell R

I made this as a possible turkey day dish and right out of prep it was absolutely fantastic. Crusty caramelization with hints of spice and coconut.

I let it sit in a warming drawer to see how it held and it turned into mush. Caramelization gone, spicy notes disappeared. Sigh. great for immediate meals, not so good if I can't finish it at the last minute.

Annie

Why on earth would you peel the sweet potatoes? The peel is delicious and full of nutrients. Silly.

Sue

I raised the temp to 425 after 30 minutes. That helped with the roasting and caramelizing. I didn’t have coconut oil so I used olive oil. It was fine. I still like baking sweet potatoes with butter for serving. Yum.

kbm

Mine stick to the pan — not enough oil?

kbm

Agree that 1 hour was too long. Should have checked on them at 45!

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