This post isn’t about the nutritional differences between coconut oil and other oils. Yes, I’ve Googled the nutrition of coconut oil versus olive oil, and I’m sure you can do the same. They’re pretty much equal aside from their fat breakdown. But I’ve recently switched to coconut oil for most of my cooking. Aside from making homemade mayo (which I make twice a month now because you get about two weeks of shelf life from each batch) I almost exclusively use coconut oil to sauté, fry, bake and brown. The reason I’ve switched is simple: I was doing the Whole30 paleo diet, and I got hooked. Below I’ve outlined the positives I’ve found in using coconut oil:
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Creamier consistency: I like that when I sauté sweet potatoes in it they break down and get creamier than if I were using another oil or butter.- Flavor: It gives a subtle coconut flavor to my foods.
- Ease of use: It normally stays at a solid state in your kitchen, unless of course it’s like mine where it’s hot all the time. When I need coconut oil to be a solid I just put it in the fridge for a bit.
- High heat cooking: Coconut oil’s fry temp is higher than other oils, so I don’t have to worry too much about it burning, like butter would.
- Out of the kitchen uses: Facial moisturizer is something I go through a lot of. When using coconut oil to moisturize, I don’t need a lot so I end up saving money and giving my skin a boost of moisture. I even use it as a makeup remover.
Creamier consistency: I like that when I sauté sweet potatoes in it they break down and get creamier than if I were using another oil or butter.Now if you’re not ready to overhaul your kitchen cabinets (and medicine cabinet), you can make the switch gradually. Buy a jar and choose a few recipes that highlight coconut oil, like the recipe below. Buy a separate jar to keep in your bathroom for your face and start using it every once in awhile until you get used to it. I like a product that has multiple uses.
Coconut Oil and Honey Roasted Sweet Potatoes
For 2-3 servings as a side dish
2 medium to large sweet potatoes, scrubbed clean and dried
2 tbsp coconut oil
1/2 tsp cinnamon
1/2 tsp sea salt
1/4 tsp nutmeg
1/4 tsp pepper
Honey
Preheat oven to 375.
Chop potatoes into bite sized pieces, leaving the skin on. Add to a medium sized bowl.
In a small saucepan, melt the coconut oil over medium heat until it’s liquid.
Pour the coconut oil on top of the potatoes. Add cinnamon, salt, nutmeg, and pepper. Mix well to combine everything.
Pour potatoes onto a foil-lined baking sheet. Drizzle liberally with honey. Spread out using around the pan using a spatula. Be careful not to overcrowd the pan. If needed, use two pans.
Roast for about 30-35 minutes, or until the potatoes are slightly browned and crispy on the outside and tender on the inside.
