SWEET POTATO WITH ROASTED HAZELNUTS
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
Provided by westivan
Categories Yam/Sweet Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Roast sweet potato, turning once, until golden and tender (15-20 minutes). Set aside to cool to room temperature.
- 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.
- Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.
Nutrition Facts : Calories 270.8, Fat 16, SaturatedFat 1.8, Sodium 88.9, Carbohydrate 30.1, Fiber 4.9, Sugar 8.4, Protein 3.7
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