Pour the butter and RSO mixture into the pan. Turn

- 1 sweet potato - Bunch of cilantro - 1/2 cup of butter - 1 Lime - 1 tbsp of paprika - 1 tbsp of cumin - 1 tbsp of garlic powder - 1 tbsp of oregano - A pinch of cinnamon - Rick Simpson Oil – the recommended serving size is 14.9 milligrams (approx. the size of a grain of rice)

According to Ashleigh, RSO infused foods can taste like cannabis, but with enough spices and lime, the sweet potatoes totally mask the flavor. Other friends tried Ashleigh’s potatoes and thought they tasted nothing like cannabis, which is a signal to users to be cautious when consuming homemade edibles. Ashleigh recommends using a fatty substance like butter, cooking oil or coconut oil to mix with activated cannabis oil because the THC bonds to fat and that’s what gets you high. A mistake she’s made in the past is not blending the THC well enough, so edibles can be unevenly medicated. Avoid disproportionation by mixing cannabis oils and fatty substances well and pouring the mixture evenly into your cooking.

Steps:

1) Cut the sweet potato into chunks. 2) Heat the butter up just enough to be combined with the serving size of RSO. 3) Mix until the RSO is mixed all the way through the butter. As the mixture is stirred together the butter will start to turn an unattractive, dark yellow color. 4) Set the butter and RSO mixture aside. In a separate bowl, mix together the potatoes and spices to taste. Stir the ingredients together to season the potatoes. 5) Cut the lime in half. Squirt the lime halves into the bowl of seasoned potatoes, then mix. Roll the lime on the counter before cutting to get the juices flowing properly. 6) Place a cooking pan on the stove top, turn it up to medium heat and empty the bowl of seasoned potatoes into the pan. 7) Pour the butter and RSO mixture into the pan. Turn the stove top down to a medium-low heat. 8) Cover the pan and let it sit until the potatoes are soft, approx. 20 to 30 minutes. Check on the potatoes while they are cooking by poking them with a fork to see how soft they are. 9) After the potatoes are soft, put cilantro in at the end to avoid letting the greens turn too brown. 10) When the potatoes are cool enough, eat and enjoy your creation with caution.