Sweet potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 heaping tbsp Rosemary, Fresh
  • 3 lbs Sweet potatoes

• Condiments

  • 6 tbsp Maple syrup

• Baking & Spices

  • 1 pinch Cinnamon
  • 1/4 tsp Cinnamon
  • 2 tbsp Coconut sugar or maple sugar
  • 2 pinch Salt
  • 1 Salt, flaky

• Nuts & Seeds

  • 1/3 cup Pecans
  • 1/3 cup Walnuts

• Dairy

  • 6 tbsp Butter or ghee

Found on paleomg.com

Ingredients

• 3 pounds sweet potatoes (about 6-7 medium sweet potatoes or yams)
• 5 tablespoons butter or ghee
• 5 tablespoons maple syrup
• 1 heaping tablespoon minced fresh rosemary
• pinch of salt
• pinch of cinnamon
• ⅓ cup pecans, chopped
• ⅓ cup walnuts, chopped
• 1 tablespoon butter or ghee, melted
• 1 tablespoon maple syrup
• 2 tablespoon coconut sugar or maple sugar
• ¼ teaspoon cinnamon
• pinch of salt
• flaky salt, for garnish

Directions

• Preheat oven to 375 degrees F. Thinly slice sweet potatoes using a mandolin slicer or food processor with the slicing attachment. Arrange sweet potatoes in any formation in a 10 cast iron skillet.
• Place a medium saute pan over medium heat. Add butter and maple syrup and once it melts, add rosemary, salt and cinnamon and let come together for 2 minutes until rosemary is fragrant. Remove from heat and pour butter mixture over the sweet potatoes, using a brush to get in the crevices of all the potatoes.
• Place in oven to bake for 1 hour and 30 minutes.
• Once the sweet potatoes have cooked, remove them from the oven and turn the oven up to 400 degrees. In a bowl, mix together all the ingredients for the toppings until combine. Pour the nut mixture along the outside of the dish on top of the sweet potatoes then place back in the oven to bake for 15 more minutes.
• Let rest for 10-15 minutes before serving!