I made this as directed, and it really didn't work for me at all. The sweet potatoes stuck to the pan (I was using a good-quality large stainless steel skillet), so I got none of that yummy browning and caramelizing that you get with oven-roasted sweet potatoes. The flavor was pretty good: The coconut oil was a nice complement to the potatoes. If I were to try it again, I would try oven roasting instead. Not sure that I will bother, since roasted sweet potatoes are so tasty anyway.
Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds
Virgin coconut oil is unrefined and cold-pressed, like extra-virgin olive oil, and isn't hydrogenated. It has a clean, slightly nutty taste that's delicious in this dish. Deborah Madison, who adapted this recipe from one in a new revision of her book Vegetarian Cooking for Everyone (1997), likes to use a mix of sweet potatoes, but it's fine to go with just one kind. Paler sweet potatoes tend to be drier, so if you use them, add more oil.
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- Calories: 187
- Calories from fat: 44%
- Protein: 2g
- Fat: 9.5g
- Saturated fat: 8g
- Carbohydrate: 25g
- Fiber: 3.7g
- Sodium: 162mg
- Cholesterol: 0.0mg
- 3 or 4 sweet potatoes (orange-fleshed, yellow, white, or a mix; about 3 lbs. total)
- About 1/3 cup virgin coconut oil*, divided
- About 1/2 tsp. medium-coarse sea salt
- 1 teaspoon black sesame seeds mixed with a few white sesame seeds
- Flaky sea salt*
- 1. Scrub sweet potatoes, then chop into cubes a scant 1 in. across.
- 2. Warm 1/4 cup oil in a large frying pan over medium-high heat. Add sweet potatoes, turn to coat, and season with a few pinches of sea salt.
- 3. Cover pan, turn heat to medium-low, and cook, stirring every now and then, until sweet potatoes are tender and browned, about 20 minutes.
- 4. Meanwhile, toast sesame seeds in a frying pan (not nonstick) over medium heat and cook, stirring occasionally, until aromatic and the white seeds are golden.
- 5. Serve sweet potatoes drizzled with remaining oil and sprinkled with flaky sea salt and sesame seeds.
- *Find at well-stocked grocery stores and natural-foods stores. For flaky sea salt, any kind will work; a good one is buttery Jacobsen sea salt, made in Oregon (jacobsensalt.com).
- Make ahead: Chopped raw sweet potatoes, up to 1 day. They don't hold well once cooked--they tend to shrivel--and taste best hot, so make them just before serving.
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