Roasted Sweet Potatoes with Macadamia Nuts
4

Serves 4

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.

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    Ingredients: 
    • 1/4 cup macadamia nuts
    • 4 medium sweet potatoes, peeled
    • 1/4 cup extra virgin olive oil, divided, plus more for the dish
    • 1/2 teaspoon fine sea salt
    • Ground black pepper to taste
    • 1/2 tablespoon fig or pomegranate balsamic vinegar
    • 2 teaspoons maple syrup
    • 1/2 teaspoon Dijon mustard
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    Method: 

    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. Increase oven temperature to 400°F.

    Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in the baking dish with a 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 carbohydrate (5g dietary fiber, 10g sugar), 3g protein
    Special Diets: 

    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. See our Terms of Service.

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