{"id":442,"date":"2020-03-21T17:41:30","date_gmt":"2020-03-22T00:41:30","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=442"},"modified":"2020-03-21T17:41:30","modified_gmt":"2020-03-22T00:41:30","slug":"paleo-roasted-mustard-white-sweet-potatoes-recipe","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=442","title":{"rendered":"Paleo Roasted Mustard White Sweet Potatoes Recipe"},"content":{"rendered":"\n<p>Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 tbs olive oil<\/li><li>1\/2 cup Dijon mustard<\/li><li>2 tbs melted ghee<\/li><li>2 tbs fresh lemon juice<\/li><li>2 garlic cloves, minced or pressed<\/li><li>1 tbs dried oregano<\/li><li>1 tbs fresh rosemary<\/li><li>Sea salt and ground pepper, to taste<\/li><li>3 lbs white sweet potatoes, cut into 3\/4&#8243; to 1&#8243; chunks<\/li><\/ul>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat oven to 425\u00ba F<\/li><li>Grease a large and rimmed baking sheet with a little olive oil<\/li><li>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<\/li><li>Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves<\/li><li>Bake about 35 &#8211; 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 3 tbs olive oil 1\/2 cup Dijon mustard 2 tbs melted ghee 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 3 lbs white sweet potatoes, cut into 3\/4&#8243; to 1&#8243; chunks Instructions Preheat oven to 425\u00ba &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=442\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Paleo Roasted Mustard White Sweet Potatoes Recipe&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-442","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/442"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=442"}],"version-history":[{"count":1,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/442\/revisions"}],"predecessor-version":[{"id":443,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/442\/revisions\/443"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}