We love coconuts, and it seems now that America is waking up to their wondrous properties as well.  This article tells all.  It got us out on our new bikes down to the organic shop to get some to make popcorn last night, which required no added butter and still  had a rich taste.  The oil was partially solid when we bought it, became a brick when we put it in the fridge, and is totally liquid at Penang room temperature (about 85 degrees).  Opening the bottle makes me want to slather it all over my skin and go lay in the sun.  So delicious.

One recipe from the article caught Tim’s eye and he requested it.  These roasted sweet potatoes are extremely basic, but sometimes its the simple things in life that are the most enjoyable.  As I’ve mentioned before, fresh nutmeg makes all the difference.  Miles and I enjoyed these as a snack, but they would make a great side dish with chicken or pork.

Coconut Oil Roasted Sweet Potatoes (adapted from NYT)

  • 1.5 lbs sweet potato, cut into 1cm dice
  • 1.5 Tbsp coconut oil, warmed to liquid state
  • Salt, pepper and fresh nutmeg to taste
  1. Preheat oven to 350F and get out a 9×13 pan.
  2. Toss all ingredients together and spread out in your pan.
  3. Bake 45 minutes, or until tender and browning.