Best Megans Coconut Roasted Sweet Potatoes Recipes

MEGAN'S COCONUT ROASTED SWEET POTATOES

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

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

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.

SWEET POTATO WITH TOASTED COCONUT

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

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.