Roasted Sweet Potatoes With Macadamia Nuts

READY IN: 1hr 30mins
ImPat
Recipe by Queen uh Cuisine

Sweet potatoes get a modern, sleek, delicious update in this dish that's sure to become a favorite at your table. The simple flavors of sweet potatoes, toasty nuts and sharp vinegar go together great. Hope you enjoy :)

Top Review by ImPat

I used a very large sweet potatoe (about 700grams) which was plenty for 3 of us and I did use sugar free maple syrup for diabetic reasons but otherwise followed through but I personally found it too sweet but then I don't particularly like sweet but the DS and DM really loved it. Mine were cooked in 40 minutes but maybe they were a little smaller than intended. Thank you Queen of Cuisine, made for Diabetic forum December 2010.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned.
  3. Remove from oven, cool and chop coarsely.
  4. Increase oven temperature to 400°F.
  5. Oil a baking dish. Cut the sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil.
  6. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
  7. When potatoes are done, remove from oven and let cool for a few minutes.
  8. Transfer to a serving platter.
  9. Whisk together the remaining oil with the vinegar, maple syrup and mustard.
  10. Drizzle over the sweet potatoes and garnish with toasted macadamia nuts.

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