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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.