I know, I know coconut oil is trendy. We're supposed to put it in our hair now, on our skin, clean our teeth with it, and blend it into our coffee. Coconut oil has become such a health and beauty hack that I wonder if people remember that you can cook with it too?
I'll admit that I kind of forgot that I could, with a giant tub of the stuff sitting in my pantry long enough that I had to google if it goes bad (I think I'm ok). The truth is, I can't subscribe to using coconut oil for everything, because coconut is a flavor and smell that I really feel like has a place and time (and that place is not my shower). But when I want it, I want it, and when I'm pairing it with lime, mint, and starchy vegetables, then I really want it.
These roasted potatoes have kind of a tropical vibe going on, which I think gives your plate a nice mid-winter vacation. They get roasted in virgin coconut oil and sugar to the point that you are sure they are way overdone (they're not), then sprinkled with lime and mint and tossed into a zesty, mint-flecked heap of goodness, all kissed with the slightest hint of coconut.
(I get that that last part sounds like an ad for sunscreen, but I'm ok with that.)
Coconut Lime Roasted Sweet Potatoes
Adapted from Melissa Clark
- 2 lb sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 1/2 tbs virgin coconut oil (not refined)
- 2 tsp coconut sugar (or light brown sugar)
- 3/4 tsp kosher salt
- zest and juice of 1 lime
- mint, chopped, for garnish
- Heat oven to 350 degrees. Toss potatoes on a baking sheet with the coconut oil, sugar and salt. Bake 1 hour, until darkened and softened, stirring and tossing occasionally.
- Garnish with lime zest and juice, scatter with mint and serve hot.