Tis the season to stir up two good-for-you foods, sweet potatoes and coconut oil, in a wonderfully tasty vegan dish.
Coconut oil contains absolutely no trans fats. Although many people mistakenly believe coconut oil is dangerous to health due to its saturated fat content, close to two-thirds of its saturated fat is made up of medium-chain fatty acids, which are actually health promoting and they are antimicrobial, easily digested for quick energy, and beneficial to the immune system.
Sweet potatoes are fat-free, high in fiber, and pack the same beta-carotene punch that carrots do. That makes them top-notch for fighting chronic diseases like cancer and heart disease, as well as inflammation-related diseases such as asthma and rheumatoid arthritis. Sweet potatoes are also rich in potassium and vitamin C; a small potato provides almost half the daily allowance.
3/4 teaspoon kosher salt
1. Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
2. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
3. Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.
Time: 1 hour 15 minutes, Yield: 2 to 4 servings.
Recipe courtesy of The New York Times, found here.