Tricia Williams, founder of the food and nutritional counseling service Food Matters NYC, makes this sweet, salty and spicy dish using coconut oil, coconut sugar (which has a faint caramel flavor, similar to light brown sugar), sea salt and chipotle powder.
Serves 6 to 8


  • 2 pounds sweet potatoes (about 3 large)
  • 1/4 cup coconut oil
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. sea salt
  • 1 Tbsp. chipotle powder


Active time: 10 minutes
Total time: 40 minutes

Preheat oven to 450°.

Scrub the potatoes well. Cut them in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges.

Put the potatoes into a large bowl and add the oil. Mix to combine. Sprinkle with salt, sugar and spices Use your hands to mix well, so all pieces are coated with oil and spices.

Spread the potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the potato wedges. Return to the oven and bake for another 10 to 15 minutes, or until they are well browned. Let cool for 5 minutes before serving.


Next Story