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Website: New York Times - Dining and Wine
Coconut Oil Roasted Sweet Potatoes
Page: www.nytimes.com/2011/03/02/dining/02apperex.html?_r=1
Cuisine: Fusion | Course Type: Sides
(1 review)
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Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|---|---|---|
| 1 3/4 lbs | sweet potatoes, peeled and cut into 1/2 inch chunks | 1.75 lbs | 790g |
| 1 1/2 Tbsp | extra virgin coconut oil | ||
| 2 tsp | light brown sugar, packed | ||
| 3/4 tsp | kosher salt | ||
| 1/4 tsp | ground black pepper | ||
| 1/4 tsp | ground nutmeg |
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