Serves 4
- 3 tablespoons PRIMALOIL
- 1 tablespoon balsamic vinegar
- 2-3 teaspoons Sucanat or Coconut Palm Sugar
- ¼ teaspoon cinnamon, or to taste
- 4 medium sweet potatoes, cut into French-Fry shapes
- 1 tablespoon melted Grass-Fed Organic Ghee or Organic Coconut Ghee
- Salt and pepper, to taste
- ½ cup chopped, roasted pecans
Preheat oven to 400 degrees F. Whisk together PRIMALOIL, balsamic vinegar, Sucanat or coconut palm sugar, and cinnamon. Set aside. Toss cut sweet potatoes with melted ghee, salt and pepper. Transfer to a parchment-lined baking sheet. Bake for 30-45 minutes, or until tender. Remove from oven; drizzle with PRIMALOIL and vinegar mixture. Sprinkle with roasted pecans.
