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A nutty, fragrant mix of toasted coconut, sesame seeds and spices take roasted sweet potatoes to the next level. The contrast of crunchy seeds and creamy, oven-caramelized potato is deliciously compelling, as is the balance of sweet, savory and spicy flavors. To up the chili heat, leave the seeds in the jalapeño before chopping. If you like, for a touch of acidity, serve with lemon wedges.
Bonus: Kitchen Gadget Pro and Chef Christopher Kimball shows off a vegetable & fruit peeler with a comfortable handle in the video above that will make this recipe much easier to whip up.
For more of his favorite cooking gadgets that make veggies more fun (and recipes that put them to work), check out:
...a citrus spritzer for Masala-Rubbed Blackened Salmon.
...a mango pitter for Mango & Coconut Rice Pudding.
...a citrus peeler for Bitter Greens & Orange Salad.
...a ginger grater for Triple Ginger Scones With Chocolate Chunks.
Preheat oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine sweet potatoes, 2 tablespoons oil and 1 teaspoon salt. Toss to coat, then arrange on the prepared baking sheet in an even layer; reserve the bowl. Roast, stirring once about halfway through, until golden brown and fork-tender, 30 to 35 minutes.
Meanwhile, in a 12-inch skillet, heat the remaining 3 tablespoons oil over medium until shimmering. Add the coconut and sesame seeds, then cook, stirring often, until light golden brown, 2 to 3 minutes. Add the mustard seeds, cumin seeds, garlic and jalapeño. Cook, stirring often, until golden brown and the mixture has a toasty aroma, 1 to 2 minutes. Pour the mixture into the reserved large bowl.
When the potatoes are done, transfer while still hot to the bowl. Toss to coat with the spice mixture, then add the cilantro and toss again. Taste and season with salt and pepper.