coconut oil is all the rage

Have you cooked with this stuff?

Over ninety percent of it is saturated fat (gasp), but research of late says it's good for you.

It's like how in the 80s, real butter was b-a-d for you, and then a few years ago margarine was an even worse alternative. Or how eggs used to give people heart attacks, and now they're excellent sources of protein.

Whatever. Regardless, coconut oil in all its trendiness was asking me to try it.

And there's no better food with which to experiment than my beloved sweet potato.

These are so tasty. I can't explain it. The coconut oil is like good make-up: it doesn't overshadow anything natural, just enhances it. The sweet of the potato is the perfect sweet.

Sweet Potatoes with Coconut Oil
Serves 4-6

Sweet potatoes (about 1 small one per person)
2 Tbsp. coconut oil
Kosher salt and ground pepper
Cinnamon, to taste
3-4 Tbsp. honey

1. Preheat oven to 375 degrees.


2. Peel and dice potatoes. Dice 'em up pretty small, into around 1/2" cubes. (They'll cook faster.)


3. Coconut oil has a super-high melting point, so it'll be solid in a jar when you buy it. Scoop out two tablespoons into a small skillet, and heat over medium heat until liquified.


4. Place potatoes in a bowl and drizzle with the coconut oil. Toss to coat. Add a couple of dashes of salt and a pinch of pepper, and toss again to combine.


5. Spread potatoes into a single layer on a large roasting pan (or a rimmed cookie sheet). Sprinkle with cinnamon, and drizzle lightly with honey. There is no measuring for this, but go subtle. (Remember, we're going for enhancement, not masking.)


6. Roast for 25-30 minutes, or until potatoes are soft.

That's it! So speedy, easy, and delicious, and notably as tasty when they're reheated. And apparently good-for-you.

(Until the next study on saturated fats.)

Enjoy!