Sweet Potato with Roasted Hazelnuts

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Sweet Potato with Roasted Hazelnuts

 

1 cup hazelnuts

1.5 kg (3 1/3 lb) orange sweet potato,

peeled, cut into 2 cm (3/4 " ) pieces

olive oil cooking spray

 

Sweet Mustard Dressing:

 

1/2 cup olive oil

2 tablespoons (8 tsp) red wine vinegar

1 tablespoon (3 tsp) GF dijon mustard

2 tablespoons (8 tsp) maple syrup

 

 

1. Preheat oven to 220 C (425 F). Spread hazelnuts on a baking tray and roast

for 10 to 15 minutes or until skins crack. Transfer to a clean tea towel and

wrap to enclose. Rub hazelnuts in tea towel 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 in pan. Spray with oil and turn to coat. Season with salt and

pepper. Roast, turning once, for 15 to 20 minutes or until golden and tender.

Set aside to cool to room temperature.

 

3 Make sweet mustard dressing: Place oil, vinegar, mustard and maple syrup in a

screw-top jar. Season with salt and pepper. Secure lid and shake to combine.

 

4. Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and

toss to combine. Serve.

 

Serves 12.

 

 

Jenn Mom2sam & Tiny

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