Ingredients
- 1 ½ tablespoons virgin coconut oil
- 1 ¾ pounds sweet potatoes, peeled and cut into 1/2-inch chunks
- 2 teaspoons light brown sugar, packed
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon grated nutmeg
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Nutritional Information
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Nutritional analysis per serving (2 servings)
448 calories; 10 grams fat; 8 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 84 grams carbohydrates; 12 grams dietary fiber; 21 grams sugars; 6 grams protein; 1091 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 to 4 servings
Preparation
- 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.
1 hour 15 minutes
Dining and Cooking