Roasted Sweet Potatoes with Macadamia Nuts
Serves 4
Time 1 hr
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 beautifully.
Special Diets:
Ingredients
- 1/4 cup macadamia nuts
- 4 medium sweet potatoes, peeled
- 4 tablespoons extra-virgin olive oil, divided, plus more for the dish
- 1/2 teaspoon fine sea salt
- 1/2 tablespoon fig or pomegranate balsamic vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon Dijon mustard
- Ground black pepper, to taste
Method
Preheat the 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.
Increase oven temperature to 400°F.
Lightly oil a 9x13-inch baking dish.
Cut sweet potatoes lengthwise into wedges and toss them in the baking dish with 1 tablespoon of olive oil, 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 remaining oil with vinegar, maple syrup and mustard.
Drizzle over sweet potatoes and garnish with toasted macadamia nuts.
Nutritional Info:
Per serving: 290 calories (180 from fat), 21g total fat, 3g saturated fat, 0mg cholesterol, 350mg sodium, 28g carbohydrates (5g dietary fiber, 10g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup macadamia nuts
- 4 medium sweet potatoes, peeled
- 4 tablespoons extra-virgin olive oil, divided, plus more for the dish
- 1/2 teaspoon fine sea salt
- 1/2 tablespoon fig or pomegranate balsamic vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon Dijon mustard
- Ground black pepper, to taste