Coconut Pan-Roasted Sweet Potatoes With Sesame Seeds

1. 1

   Scrub sweet potatoes, then chop into cubes a scant 1 in. across.

2. 2

   Warm 1/4 cup oil in a large frying pan over medium-high heat. Add sweet potatoes, turn to coat, and season with a few pinches of sea salt.

3. 3

   Cover pan, turn heat to medium-low, and cook, stirring every now and then, until sweet potatoes are tender and browned, about 20 minutes.

4. 4

   Meanwhile, toast sesame seeds in a frying pan (not nonstick) over medium heat and cook, stirring occasionally, until aromatic and the white seeds are golden.

5. 5

   Serve sweet potatoes drizzled with remaining oil and sprinkled with flaky sea salt and sesame seeds.

6. 6

   *Find at well-stocked grocery stores and natural-foods stores. For flaky sea salt, any kind will work; a good one is buttery Jacobsen sea salt, made in Oregon (jacobsensalt.com).

7. 7

   Make ahead: Chopped raw sweet potatoes, up to 1 day. They don't hold well once cooked--they tend to shrivel--and taste best hot, so make them just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.