Sweet Potato With Roasted Hazelnuts

Submitted by westivan

"A great make-ahead side dish for Christmas dinner. Served at room temp, with a sweet mustard and maple syrup dressing. As yet untested, from Super Food Ideas Christmas Special, Dec 2006. NB Australian measurements: 1 cup = 250ml"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 12

ingredients

• 1 cup hazelnuts
• 1 1⁄2 kg orange sweet potatoes, peeled, cut into 2cm (1 inch)
• olive oil flavored cooking spray

• Dressing

• 125 ml olive oil
• 40 ml red wine vinegar
• 20 ml Dijon mustard
• 40 ml maple syrup

directions

1. Preheat oven to 220C (430F). Spread hazelnuts on a baking tray and roast for 10-15 minutes or until skins crack. Wrap nuts in a clean teatowel and rub to remove skins. Chop and set aside.
2. Line a large roasting pan with non-stick baking paper. Arrange sweet potato in a single layer, spray with oil and turn to coat. Season with salt and pepper.
3. Roast sweet potato, turning once, until golden and tender (15-20 minutes). Set aside to cool to room temperature.
4. Dressing: place oil, vinegar, mustard and maple syrup in a screw-top jar. Season with salt and pepper. Secure lid and shake well to combine.
5. Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.