Sweet Bone Marrow Spread
marrow bones, about 6-8 inches long
cup mashed cooked sweet potato
tablespoons coconut oil
for serving: flaked sea salt and ground cinnamon (optional but sea salt is recommended)
- Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
- Roast marrow bones for 20 minutes or until the bones are browned and some of the fat is bubbling. Let rest until cool enough to handle.
- Use the long handle of a spoon to scoop all the marrow and fat out of the bones into the bowl of a food processor. Combine with sweet potato and coconut oil until very smooth.
- Refrigerate until firm for the best texture. Serve on Yucan Crunch or other crispy vehicle of choice with flaked salt and cinnamon sprinkled. For babies, you can serve warm on a spoon or cold.