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Spectrum Coconut Oil Non-Stick Cooking Spray -- 6 oz

Spectrum Coconut Oil Non-Stick Cooking Spray
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Spectrum Coconut Oil Non-Stick Cooking Spray -- 6 oz

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Spectrum Coconut Oil Non-Stick Cooking Spray Description

  • Non-Stick Cooking Spray
  • Expeller Pressed
  • With A Subtle Coconut Aroma
  • For Sauteing, Stir Frying & Baking
  • Non-GMO Project Verified
  • Up To 365°F Medium High Heat
  • A Non-Hydrogenated Fat Food
  • Kosher

Spectrum Coconut Oil Spray with Spectrum® brand refined coconut oil is the perfect start for your favorite dishes. With the scent of freshly cracked coconuts and a clean natural flavor, this versatile non-stick spray oil can be used for anything from coconut shrimp to a pineapple upside down cake.



Shake well before using. Hold can 6 to 12 inches from unheated cooking surface and spray until coated. Do not refrigerate.


Coconut Oil naturally solidifies in colder temperatures, and is best stored at room temperature. If nozzle should become clogged, run under warm water to clear nozzle.

Free Of
Hydrogenated fat, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: About 1/3 Spray (0.25 g)
Servings per Container: About 557
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: Expeller pressed refined organic coconut oil*, soy lecithin, natural flavor, propellant.

Contains: Coconut, Soy
*Adds a trival amount of fat.


Caution: Contents under pressure read back panel carefully.

• Use only as directed. Intentional misuse by deliberately concentrating and inhaling the contents can be harmful or fatal.

• Flammable. Do not spray on heated surfaces or near open flame. Container may burst if left on stove or near heat source. Avoid spraying in eyes. Contents under pressure. Do not puncture, incinerate or store a temperatures above 120°F.

•Keep out of reach of children.


The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Sweet Potato Stacks With Cayenne Maple Butter

[vc_row][vc_column][vc_column_text]Switch up your side dishes by adding these sweet potato stacks into rotation – the best sweet potato recipe yet! Sweet potatoes are not only nature’s creamy, sweet, fluffy treat, they’re a great source of fiber and antioxidants. Use a mandolin or your knife skills to thinly slice sweet potatoes. Once the spicy/sweet maple butter comes together with fragrant thyme, the heat of the oven will do the rest. Stacked and placed in muffin tins, the sweet potato slices finish with crispy edges and a symphony of flavors. Six Stacks of Thinly Sliced Sweet Potatoes Are Roasted to a Golden Brown and Placed on a Dark Wooden Serving Board, Showing Off the Best Sweet Potato Recipe.

Sweet Potato Stacks With Cayenne Maple Butter

  • 2-1/2 lbs. sweet potatoes (cut into 1/8” slices)
  • 8 Tbsp. unsalted butter
  • 1-1/2 Tbsp. fresh thyme (chopped)
  • 2 large garlic cloves (finely minced)
  • 3 Tbsp. maple syrup
  • 1/2 tsp. cayenne pepper
  • Salt (to taste)
  • Pepper (to taste)
  • Non-stick cooking spray
  1. Preheat oven to 400 degrees F and prepare muffin tins with a light coating of non-stick cooking spray.
  2. In small saucepan, melt butter over medium heat. Add garlic and thyme, and cook until fragrant (approximately 1-2 minutes).
  3. Stir in cayenne pepper and maple syrup. Cook another 1-2 minutes. Set aside to slightly cool.
  4. In large mixing bowl, coat sweet potato slices in maple butter using your hands or a silicone spatula.
  5. Layer sweet potato slices in muffin tins until slightly above the rim.
  6. Bake 40 minutes or until stacks are cooked and edges start to brown.
  7. Serve warm.

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