Coconut Oil Roasted Sweet Potatoes

August 16, 2011 in sides by amanda

6043854890 5cec21fbc2 Coconut Oil Roasted Sweet Potatoes

The good folks at Kelapo recently offered to send me a jar of coconut oil to test out and blog about. (And by recently, I mean they sent it to me months ago but I accidentally let the movers pack it along with all our plastic cups & silverware that we planned to take on the cross-country drive with us. Awesome, right?) I had heard of coconut oil but had avoided it until then because it does contain saturated fat. After reading the literature that the Kelapo people sent I learned that although it is one of those dirty fats we’re all scared of, it actually aids the body in absorbing nutrients, eliminates harmful bacteria, and fights the signs of aging.

I ended up using the coconut oil to roast some sweet potatoes and it turned out perfectly. The oil made my whole house smell like coconuts and it gave the sweet potatoes just the slightest hint of coconut taste. The best part was that the sweet potatoes were crispy on the outside and super soft on the inside, just how I love them! I’m pretty excited to try using it in other recipes and I’m looking forward to testing it out in a recipe that calls for shortening (both are solid at room temp so I’m thinking it will work fine, huh?).

Coconut Oil Roasted Sweet Potatoes

adapted from NY Times


2 tablespoons virgin coconut oil
2 pounds sweet potatoes, peeled and cut into ½-inch chunks
2 teaspoons light brown sugar, packed
¾ teaspoon kosher salt
¼ teaspoon ground black pepper


  1. Heat oven to 400 degrees.
  2. 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.
  3. Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 45 minutes.

Full disclosure: The coconut oil was sent to me by the company. I was not compensated in any way and all opinions are my own.

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