Roasted Sweet Potatoes with Macadamia Nuts

Roasted Sweet Potatoes with Macadamia Nuts

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.
  • 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
  • 1/2 tablespoon fig or pomegranate balsamic vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon Dijon mustard
  • Ground black pepper to taste
You must be signed in to use shopping lists. Sign in or create account
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: Serving size: , 290 calories (180 from fat), 21g total fat, 3g saturated fat, 0mg cholesterol, 350mg sodium, 28g carbohydrates, (5 g 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.

Recipe Discussion