Sweet Potatoes Roasted in Coconut Oil

January 19, 2014
3 Ratings
Photo by James Ransom
  • Makes 6 to 8 cups
Author Notes

My all time favorite -- and, I'll insist, the best -- way to serve sweet potatoes. —Gena Hamshaw

What You'll Need
  • 2 tablespoons melted coconut oil
  • 2 pounds sweet potatoes, cut into 1-inch chunks
  • Coarse sea salt or kosher salt, to taste
  • Black pepper to taste
  • Optional spices (chili, cumin, cinnamon, shredded coconut, etc. -- see below for specific options)
  1. Preheat oven to 400° F.
  2. Toss potatoes with coconut oil, salt, and pepper to taste (I like using a large mixing bowl or a plastic ziplock bag). If you're using extra spices and seasonings, add them to the potatoes now. A few favorite combinations of mine include 1/2 teaspoon each cumin, chili powder, and a pinch of cayenne pepper; 1 teaspoon smoked paprika; 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried); or 1 1/2 tablespoons maple syrup, along with 1 tablespoon grated orange zest and 1 teaspoon ground cinnamon.
  3. Spread potatoes onto a large baking sheet. Roast until tender and golden, about 30 to 40 minutes, stirring once through. If you like, you could sprinkle two tablespoons of shredded coconut onto the potatoes about 12 to 15 minutes before they're cooked through. Allow potatoes to cool a little, and serve.

See what other Food52ers are saying.

  • Basil
  • Jaime Stock
    Jaime Stock
  • Adelucchi
  • NotTooSweet
  • Dana

14 Reviews

rlsalvati January 20, 2019
Made this for lunch yesterday with one lonely leftover sweet potato. Used nothing but coconut oil, salt, and pepper. So good, and super easy. This will be making regular appearances on our dinner table.
Basil November 22, 2017
I would love to prepare these for Thanksgiving dinner tomorrow. I need to make them in the morning and take along. Has anyone tried making them ahead of time and reheating right before serving?
Jaime S. April 10, 2016
How long would these be expected to last in the fridge?
Adelucchi November 7, 2015
I grew up in Houston, TX and there was always a pan of baked sweet potatoes " on the stove". My dad loved them and we always had a wonderful snack on hand. I love this recipe because it's quick and easy. I add a sprinkling of powdered sugar for my grandchildren. Wonderful. Thanks for the reminder of my childhood and the wonderful update!
Nellie February 26, 2015
Yum. Simple but so good!
Heidi January 1, 2015
Made these for Christmas with the chile powder, cumin and cayenne pepper. Super easy and delicious!
hookmountaingrowers September 30, 2014
Our personal favorite way (including a 2 year old) to have roasted sweet potatoes. A weekly staple in the house since last winter. Thank you for this!
NotTooSweet September 10, 2014
Have been meaning to jump on the coconut oil train for a long time. Finally got the oil, made these sweet potatoes with a roasted chicken and all I can say is YUM! Thanks for turning me onto the wonders of coconut oil and a great new way to prepare sweet potatoes.
Dana March 23, 2014
I make these often with a variety of spice combinations and finally made a sweet potato fan out of my hubby. Thank you!
Dawne March 8, 2014
Delicious. Made it with the Extraordinary Marinated and Roasted Chicken. Nothing left on the plates!
Ashley M. February 5, 2014
Made these last night to mix in with a Moroccan Roasted Carrot/Eggplant Quinoa salad dish and they were gobbled up happily! Thanks for the recipe - delish!
EmilyC February 3, 2014
Made these last night with a mixture of smoked paprika and berbere -- delicious!
Kara K. January 28, 2014
Yes!! I've been roasting sweet potatoes in coconut oil for years now and I agree - BEST way to enjoy them. Sweet and nutty.
Kara K. January 28, 2014
Yes!! I've been roasting sweet potatoes in coconut oil for years now and I agree - BEST way to enjoy them. Sweet and nutty.