Equipment
Oven
Small saucepan
or Microwave-safe bowl
Large bowl
Large baking sheet
Ingredients
3 servings
Main
- 20 ml virgin coconut oil
- 790 g sweet potatoes, peeled and cut into 1.25cm chunks
- 10 g light brown sugar, packed
- 3½ g salt
- 1 g black pepper
- 1 g nutmeg, grated
Nutrition (per serving)
301
Calories
4g
Protein
57g
Carbs
7g
Fat
8g
Fiber
14g
Sugar
599mg
Sodium
Method
01
Preheat the oven to 175°C (350°F).
02
Melt the coconut oil in a small saucepan over low heat until completely liquid.
03
Combine the sweet potato chunks, melted coconut oil, brown sugar, salt, black pepper, and nutmeg in a large bowl.
04
Toss the ingredients thoroughly until the sweet potatoes are evenly coated in the oil and spice mixture.
Look for: Potatoes should appear glossy and spices should be evenly distributed.
05
Spread the coated sweet potatoes in a single layer across a large baking sheet.
06
Roast the sweet potatoes at 175°C (350°F) for 60 minutes, stirring occasionally to ensure even browning.
1hLook for: Edges should be darkened and caramelized.Feel: Potatoes should be soft when pierced with a fork.
Chef's Notes
- For extra crispiness, consider increasing the oven temperature to 200°C (400°F) and roasting for a shorter time, around 30-40 minutes, ensuring you toss them more frequently.
- Don't skip the single layer on the baking sheet; overcrowding is the most common mistake leading to steamed, rather than roasted, potatoes.
- Adjust the nutmeg to your preference; a pinch goes a long way, but some prefer a more pronounced spice note.
- Virgin coconut oil adds a subtle tropical flavor that complements the sweetness of the potatoes. If you don't have it, regular coconut oil or even olive oil can be substituted, though the flavor profile will change.
Storage
Refrigerator: PT4D — Store in an airtight container.
Freezer: 3 minutes — Texture may become softer after thawing.
Reheating: Reheat in a 175°C (350°F) oven for 10 minutes to maintain texture.
