Name: Roasted Sweet Potatoes With Macadamia Nuts
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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

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Recipe by Queen uh Cuisine

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Roasted Sweet Potatoes With Macadamia Nuts created by ImPat

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:: 1hr 30mins
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Queen uh Cuisine

Contributor

@Queen uh Cuisine

Contributor

"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 :)"

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photo by ImPat

12/21/2010

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photo by ImPat

12/21/2010

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review by ImPat

12/21/2010

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.

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photo by Baby Kato

2/15/2009

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photo by Baby Kato

2/15/2009

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