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(977)
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.

Ratings

5 out of 5
977 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.

Annie

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

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.

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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