Coconut Oil Roasted Sweet Potatoes Recipes

COCONUT OIL ROASTED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, melt coconut oil over low heat.
• In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg.
• In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.

COCONUT OIL ROASTED SWEET POTATOES WITH PECANS

Steps:

• Heat oven to 350 degrees Fahrenheit. Add coconut oil to a large rimmed baking sheet and place into the oven until the coconut oil melts, about a minute.
• Mound the potatoes on top of the melted coconut oil, and then add the maple syrup, salt, cinnamon and black pepper. Toss until the sweet potatoes are well coated with the oil, maple syrup and spices.
• Spread the potatoes in an even layer. Roast, tossing occasionally, until soft and caramelized, 45 minutes to 1 hour. Add the pecans and roast another 5 minutes until the nuts are warmed and lightly toasted.

SWEET POTATO & COCONUT CURRY

Steps:

• Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
• Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
• Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
• Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
• Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.