Coconut Oil Roasted Sweet Potatoes

Page: www.nytimes.com/2011/03/02/dining/02apperex.html?_r=1

Cuisine: Fusion | Course Type: Sides

(1 review)

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Recipe Review

Simple and quite tasty indeed. The Times had a big article on the resurgence of coconut oil as a cooking fat, and this is one of the recipes listed. We were intrigued, picked up some extra virgin coconut oil and gave it a try.

There was a subtle coconut flavour, quite subtle - as my wife said, if it was too strong, they'd have tasted like dessert. I think the brown sugar is likely redundant; any time I've roasted sweet potatoes in the past they have been plenty sweet without adding sugar. When I do this again I'll leave it out. Finally, I roasted them at 375 instead of 350 but even then I think they would have benefited from a bit more heat. Normally I roast veggies at 400 at least, sometimes 425, and they get nice and caramelized.

We had them hot with a chicken pot pie (Thomas Kellers) and they went nicely together. I can see them also being nice as a room temperature side dish, sort of a sweet potato salad.

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