3-4 Florida purple sweet potatoes
½ cup Florida pecans
3-4 teaspoons Florida orange blossom honey
1 teaspoon rosemary, chopped fine
4 tablespoons unsalted butter
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees. Wash and dry sweet potatoes. Pierce several times with fork. Bake on parchment-lined baking pan for 1 hour or until fork tender. Meanwhile, in a small sauté pan dry roast pecans and rosemary over low heat for 2 to 3 minutes, making sure not to burn. Remove from pan and set aside to cool. Remove potatoes from oven and let cool until easily handled. Split each potato down middle and add 1 tablespoon butter, 1 teaspoon honey, 1 tablespoon pecans, salt and pepper. Serve warm.
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