2 tbsp olive oil
2 tbsp ghee
2 sweet potatoes, cubed
1/2 cup of pecans
3 tbsp fresh grated ginger
1/2 tsp curry powder
1/2 tsp cinnamon
2 tbsp honey or maple syrup
Half a lemon
Cut sweet potatoes into cubes.
Toss sweet potatoes with olive oil, ginger, salt, and pepper. Pour onto a baking sheet.
Roast in oven at 375 degrees for 30 minutes. Sweet potatoes should be cooked, but not mushy. Cook longer if necessary.
When sweet potatoes are done, pour into bowl and squeeze lemon over the mixture.
Dry roast pecans in frying pan for 5 minutes.
Add ghee to pan and reduce heat to low or moderate until ghee is fully melted and pecans are coated.
Sprinkle pecans with cinnamon and curry and continue cooking.
When you smell the curry, drizzle your honey or syrup onto the pecans and sauté another 1-2 minutes. You ought to hear the honey or syrup sizzle a bit. Stir the mixture together so spices and sweets are well distributed.
Remove from heat and add to sweet potatoes.