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Sweet Potatoes

Yield: 4 servings

Ingredients:

• 4 large sweet potatoes
• 2 TBSP honey
• 2 TBSP Dijon mustard
• 1 TBSP fresh rosemary, finely chopped
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ½ tsp Himalayan salt
• ½ tsp dried chili pepper flakes
• ¼ tsp black pepper
• 2 tbsp ghee
• 2 tbsp pecans, chopped
• 1 tbsp fresh parsley, finely chopped

Directions:

1. Preheat the oven to 375° F
2. Whisk together honey, mustard, rosemary, cinnamon, nutmeg, salt, chili pepper flakes and black pepper.
3. Wash the potatoes and remove a little bit of flesh from the bottom so the potatoes sit flat and steady on the cutting board.
4. Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly as you can without going all the way through. The chopsticks will help to prevent cutting all the way through.
5. Spoon the honey mixture over the potatoes and in between the slices.
6. Spread Ghee over potatoes.
7. Place the potatoes in a baking dish and cover with foil.
8. Bake at 375° F for 60 to 75 minutes.
9. 15 minutes before the potatoes are done, remove the foil, baste with some of that liquid that's at the bottom of the baking dish, sprinkle with chopped pecans and resume cooking
10. At the moment of serving, garnish with chopped parsley, drizzle with a little bit more of that delicious cooking liquid and top with another little dab of ghee.