INGREDIENTS
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4 large sweet potatoes (about 250g each)
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2 tbsp unpasteurized honey
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2 tbsp Dijon mustard
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1 tbsp fresh rosemary, finely chopped
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1/2 tsp ground cinnamon
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1/4 tsp freshly grated nutmeg
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1/2 tsp Himalayan salt
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1/2 tsp dried chili pepper flakes
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1/4 tsp freshly cracked black pepper
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2 tbsp ghee
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2 tbsp pecans, chopped
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1 tbsp fresh parsley, finely chopped chopped