Rosemary Sweet Potatoes

More than ever, breakfast is the most important meal of the day. It gives energy for the whole day even if lunch can be forgotten. To keep a waistline in good shape, it is  always important to have a good breakfast. Recently studies have shown that a sweet potato is very nutritious and helps to fill an empty stomach fast and stay full for hours. This recipe can be 50% completed at night. Then in the morning, the assembled ingredients can be baked in the oven for 15 minutes.

Ingredients:
1 large sweet potato, washed and cut into big chunks
1/2 cup chopped white onions
1 clove garlic, minced
1 tbs fresh rosemary, finely chopped
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne
2 tabs balsamic vinegar
2 tbs coconut oil

Directions:
Bring a pot of water to boil. Add potato and cook for 5 minutes. Drain potato.
In a cast iron pan, add oil. Stir in rosemary and cook for a couple of minutes. Add white onions and garlic. Cook for 1 minute. Add potato and cook for 5 minutes. Season with salt, pepper, cayenne pepper, and balsamic vinegar. Cook for another 2 minutes. At this point, if this dish is to be finished in the morning, remove the ingredients from the pan and refrigerate. In the morning, preheat oven to 375°. Return the refrigerated ingredients to the cast iron pan and place it into the preheated oven. Bake for 15 minutes.