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Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew Drizzle
Ingredients
  • 1 pound garnet sweet potato, scrubbed clean and cut into 1-inch cubes
  • 1 small pineapple, cored and peeled and cut into 1-inch cubes (about 3 cups)
  • 3 tablespoons melted coconut oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¼ teaspoon chili powder
  • ⅛ teaspoon ground coriander
  • ¼ cup raw unsweetened cashew butter
  • 1 tablespoon melted ghee (sub coconut oil to make vegan)
  • 2 teaspoons pure maple syrup (omit for Whole30)
  •  
  • note: for SCD- substitute sweet potatoes for butternut squash
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