INGREDIENTS

• 1 ½ tablespoons virgin coconut oil
• 1 ¾ pounds sweet potatoes, peeled and cut into 1/2-inch chunks
• 2 teaspoons light brown sugar, packed
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon grated nutmeg

PREPARATION

• 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 1 hour.