COCONUT OIL ROASTED SWEET POTATOES

In the DINING OUT/DINING IN section of the NY Times (Weds, March 2nd), there was an article about the startling come back of coconut oil. The article included this recipe:

1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
2 teaspoons of light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg. Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about one hour.

Enjoy!