Coconut oil helps transform these sweet potatoes into a wonderful side dish accented with a sprinkle of freshly grated lime zest.
- 2 tablespoons coconut oil
- 2 pounds sweet potatoes cut into 1-inch chunks
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon lime zest
Preheat the oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated. Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes. Transfer to a serving bowl and toss with lime zest.
Per serving: 190 calories (45 from fat), 5g total fat, 4.5g saturated fat, 0mg cholesterol, 330mg sodium, 32g carbohydrates (6g dietary fiber, 10g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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