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.
Recipe: Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds