Roasted Mustard White Sweet Potatoes

Original recipe on paleonewbie.com shared by Becky Latane' at Blenheim Organic Gardens

INGREDIENTS

• 3 tbs olive oil

• 1/2 cup Dijon mustard

• 2 tbs melted ghee (*or, I used butter)

• 2 tbs fresh lemon juice

• 2 garlic cloves, minced or pressed

• 1 tbs dried oregano

• 1 tbs fresh rosemary

• Sea salt and ground pepper, to taste

• 2 lbs white sweet potatoes, cut into 3/4" to 1" chunks

DIRECTIONS

1. Preheat oven to 425 F

2. Grease a large and rimmed baking sheet with a little olive oil

3. In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat

4. Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves

5. Bake about 35 - 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)

6. Serve hot and enjoy!