Recipe:

Roasted Sweet Potatoes with Macadamia Nuts

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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.

Ingredients

1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
1/4 cup extra virgin olive oil, divided
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

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 a tablespoon of olive oil. Place potatoes in the baking dish and season with 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.

Nutrition

Per serving (About 5oz/143g-wt.): 290 calories (190 from fat), 21g total fat, 3g saturated fat, 3g protein, 27g total carbohydrate (5g dietary fiber, 12g sugar), 0mg cholesterol, 350mg sodium

Tags: Family Friendly, Wheat Free, Vegetarian, Vegan, High Fiber, Gluten Free, Dairy Free

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