Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 301 kcal
- Protein
- 4 g
- Carbohydrates
- 57 g
- Fat
- 7 g
- Fiber
- 8 g
- Sugar
- 14 g
- Sodium
- 599 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 898 mg
- Calcium
- 84 mg
- Iron
- 1.7 mg
- Magnesium
- 67 mg
- Phosphorus
- 125 mg
- Zinc
- 0.8 mg
- Vitamin A
- 1867 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.6 mg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.5 mg
- Folate
- 29 mcg
- Water
- 204 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Melt the coconut oil in a small saucepan over low heat until completely liquid.
Combine the sweet potato chunks, melted coconut oil, brown sugar, salt, black pepper, and nutmeg in a large bowl.
Toss the ingredients thoroughly until the sweet potatoes are evenly coated in the oil and spice mixture.
Spread the coated sweet potatoes in a single layer across a large baking sheet.
Roast the sweet potatoes at 175°C (350°F) for 60 minutes, stirring occasionally to ensure even browning.
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.
Troubleshooting
Sweet potatoes are mushy instead of caramelized
Cause: The baking sheet was overcrowded, causing the potatoes to steam in their own moisture.
Fix: Increase the oven temperature to 200°C (400°F) for the final 10 minutes of cooking.
Prevention: Use a larger baking sheet or divide the potatoes between two sheets to ensure a single layer with space between pieces.
Cultural Context
Sweet potatoes are a staple crop with origins in Central and South America. They gained popularity in North America and are now a versatile ingredient in many cuisines, particularly in traditional American side dishes, often prepared for holiday meals like Thanksgiving.
