Roasted Sweet Potatoes with Macadamia Nuts

Roasted Sweet Potatoes with Macadamia Nuts

Recipe Rating: 3.79621
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
  • 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
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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, 350mg sodium, 28g carbohydrates, (5 g dietary fiber, 10g sugar), 3g protein.
Special Diets: 

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