Roasted Sweet Potatoes With Macadamia Nuts

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 :)

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  macadamia nuts, toasted, cooled and coarsely chopped
• 4  medium sweet potatoes, peeled and sliced into wedges
• 1⁄4 cup extra virgin olive oil, divided
•  sea salt, to taste
•  ground pepper, to taste
• 1⁄2 tablespoon  balsamic vinegar (fig or pomegranate)
• 2  teaspoons maple syrup
• 1⁄2 teaspoon Dijon mustard

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.