Sweet Potato With Roasted Hazelnuts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A great make-ahead side dish for Christmas dinner. Served at room temp, with a sweet mustard and maple syrup dressing. As yet untested, from Super Food Ideas Christmas Special, Dec 2006. NB Australian measurements: 1 cup = 250ml Ingredients:
1 cup hazelnuts |
1 1/2 kg orange sweet potatoes, peeled, cut into 2cm (1 inch) |
olive oil flavored cooking spray |
125 ml olive oil |
40 ml red wine vinegar |
20 ml dijon mustard |
40 ml maple syrup |
Directions:
1. Preheat oven to 220C (430F). Spread hazelnuts on a baking tray and roast for 10-15 minutes or until skins crack. Wrap nuts in a clean teatowel and rub to remove skins. Chop and set aside.
2. Line a large roasting pan with non-stick baking paper. Arrange sweet potato in a single layer, spray with oil and turn to coat. Season with salt and pepper.
3. Roast sweet potato, turning once, until golden and tender (15-20 minutes). Set aside to cool to room temperature.
4. Dressing: place oil, vinegar, mustard and maple syrup in a screw-top jar. Season with salt and pepper. Secure lid and shake well to combine.
5. Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.
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