By irene hayton and Carol Song

  • 6 small sweet potatoes
  • 2 tablespoons (30 ml) coconut oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) lime juice
  • 1 tablespoon (15 ml) minced fresh rosemary
  • ½ teaspoon (5 ml) sea salt

Peel the sweet potatoes and cut into wedges about ½ inch (1 cm) thick. Place the wedges in a large bowl.

In a small saucepan, melt the coconut oil over medium heat. Remove from heat and add the remaining ingredients, then mix well; pour over the sweet potato wedges and stir until well-coated. Place wedges on a baking sheet and bake at 375° F (190° C) for about 1 hour, until tender. Good hot or cold. Makes 6 to 8 servings.