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Coconut Oil Roasted Sweet Potatoes

Adapted from the New York Times, Recipes, March 1, 2011

The coconut oil enhances the caramelized flavor of these roasted sweet potatoes.

Serves 2-4

1 1/2 tablespoons NOW Real Food® Virgin Coconut Oil*
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
  1. Heat oven to 350 degrees.
  2. Melt the coconut oil in a small saucepan over low heat.
  3. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
  4. Spread the potatoes in an even layer on a large baking sheet.
  5. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

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