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Ingredients
  • 2 Lb of sweet potatoes cut in large wedges. You can leave the skin on or peal it, I prefer to leave it on.
  • ¼ cup of olive oil, coconut oil or ghee (clarified butter). You can also do something like ⅛ of a cup of olive oil and ⅛ of a cup of coconut oil, this way you make sure your olive oil doesn’t burn
  • 2 to 3 teaspoons or your favorite fresh or dried herb (thyme and rosemary a well suited for baking because they won’t burn as easily as other herbs and will leave a great taste)
  • Salt and pepper to taste. You can easily omit the salt, but it is a great addition if you don’t mind it.
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