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lsanderson
Coconut-oil-roasted sweet potatoes; the oil enhances their caramelized flavor.
By MELISSA CLARK
Published: March 1, 2011
A FEW years ago I noticed something odd at the health food store. There, rubbing elbows with the extra-virgin olive oil and cold-pressed canola oil was virtually the last fat I expected to see in such esteemed company: coconut oil. More
