Coconut Oil Roasted Sweet Potatoes Recipes

COCONUT ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 400°F.
• In a small saucepan, melt coconut oil over medium heat.
• Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated.
• Spread potatoes in a single layer on a large rimmed baking sheet.
• Roast, stirring occasionally, until tender, about 40 minutes.
• Transfer to a serving bowl and toss with lime zest.

COCONUT OIL ROASTED SWEET POTATOES WITH PECANS

Steps:

• Heat oven to 350 degrees Fahrenheit. Add coconut oil to a large rimmed baking sheet and place into the oven until the coconut oil melts, about a minute.
• Mound the potatoes on top of the melted coconut oil, and then add the maple syrup, salt, cinnamon and black pepper. Toss until the sweet potatoes are well coated with the oil, maple syrup and spices.
• Spread the potatoes in an even layer. Roast, tossing occasionally, until soft and caramelized, 45 minutes to 1 hour. Add the pecans and roast another 5 minutes until the nuts are warmed and lightly toasted.

COCONUT OIL ROASTED SWEET POTATOES

Steps:

• 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, sugar, 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.

COCONUT OIL ROASTED SWEET POTATOES

Steps:

• 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.

ROASTED SWEET POTATOES WITH COCONUT CHIVE SOUR CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Pierce each yam with a fork and lightly coat in oil. Cover in aluminum foil and bake until fork tender, about 30 minutes. Meanwhile, in a medium sized bowl, mix the sour cream, coconut milk, 3/4 cup of coconut, half of the chives and lime juice. Place mixture in refrigerator and chill until ready to use. When yams are cooked through, set aside until cool enough to handle. Remove foil, and cut each yam in half widthwise. Make 2 incisions at the rounded end of the yam to form an 'x' and spread open. Set the yam on its flat side, and top with a dollop of the coconut chive sour cream. Garnish with the remaining coconut and chives.

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
• Roast in the preheated oven until cooked through, about 35 minutes.
• Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
• Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
• Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.