MEGAN'S COCONUT ROASTED SWEET POTATOES
I had dinner with my daughter In law and my granddaughter last night and this was the side dish she made to go with barbecue crockpot chicken and homemade applesauce. I was so impressed with these sweet potatoes, I had to share them with you all! They are delicious! Loved the addition of chili powder and the coconut oil was a new...
Provided by Tammy T
Categories Other Snacks
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. (melt coconut oil) treat it as you would butter.
- 2. In a large bowl, toss together diced potatoes, coconut oil, salt, cinnamon and chili powder. (reserve the brown sugar for later)
- 3. Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 45 mins to 1 hour
- 4. Pull the pan out of the oven and sprinkle the brown sugar over the top of the potatoes, toss and let sit for 5 minutes. Serve and enjoy these delicious potatoes as a side dish instead of the usual. Much healthier too!
COCONUT ROASTED SWEET POTATOES
Coconut oil helps transform these sweet potatoes into a wonderful side dish accented with a sprinkle of freshly grated lime zest.
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190 calories, Fat 5 grams, SaturatedFat 4.5 grams, Cholesterol 0 milligrams, Sodium 330 milligrams, Carbohydrate 32 grams, Protein 3 grams
COCONUT OIL ROASTED SWEET POTATOES
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.
Provided by Melissa Clark
Categories easy, weekday, side dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams
COCONUT OIL ROASTED SWEET POTATOES
Using virgin coconut oil in this recipe enhances the flavor of the sweet potatoes, while infusing a subtle perfume of coconut to them. Virgin coconut oil is found in most health food stores. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Yam/Sweet Potato
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
SWEET POTATO WITH TOASTED COCONUT
Provided by Maya Kaimal
Categories Bean Potato Appetizer Side Vegetarian Coconut Spice Root Vegetable Sweet Potato/Yam Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 14
Steps:
- Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
- Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
- Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
- Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.
COCONUT-PECAN SWEET POTATOES
These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 6 ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture., Cook, covered, on low 4 to 4-1/2 hours or until potatoes are tender. Stir in extracts.
Nutrition Facts : Calories 211 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.
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