Thursday, June 28, 2012

Coconut Roasted Sweet Potatoes



Photo courtesy of NY Times


I was without air conditioning all day yesterday and I can't stop whining.

How hot was it?

With the outside temperature hitting 106 degrees, my home grew so hot that my coconut oil liquified. All the better to cook with tonight.

Truth told, I've gone a bit coo-coo for coconut oil. It promises enormous health benefits.  Most of all, everything I cook with it tastes scrumptious!

Ingredients

2 tablespoons coconut oil
2 pounds sweet potatoes, cut into 1-inch chunks
1 teaspoon grated lime zest
Sea salt and freshly ground black pepper to taste

Preparation
Preheat 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.

~Recipe from Whole Foods
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