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Roasted Sweet Potatoes with Hazelnuts

Roasted Sweet Potatoes

Roasted Sweet Potatoes with Hazelnuts

Sweet potatoes are often confused with yams. The truth is that they can be used interchangeably. Contrary to public perception, sweet potatoes are the lighter in color when compared to yams. Yet both pack high nutrient qualities including a good source of beta carotene (hence the orange-yellowish color), vitamin C and fiber.

In addition to the health “benes”, sweet potatoes and yams are naturally sweet. Although many recipes use added sugar including marshmallows in many dishes, sugar is not needed to accentuate these tasty carbs in the potato family.

While shopping at the grocery market recently, the label on the bin of sweet potatoes and yams now refers to them as:  White sweet potatoes/yams and Red sweet potatoes/yam.

It seems the grocers have grown tired of explaining the difference between a sweet potato and a yam, so they just label them white potato or red. Hilarious!

HERB ROASTED POTATOES

RECIPE VARIATIONS:

  • Sweet potatoes can be diced and sauteed stove top in a cast iron skillet (just make sure there is enough room in the skillet for the potatoes to “breathe”)
  • Not a fan of hazelnuts? Use pecans, almonds, or cashews
  • Skip the nuts all together. In the food processor, pulse together the parsley, garlic, lemon, spices and “just combine” them. Don’t over process them. This mixture could be delicious on a white fish such as seabass.
Roasted Sweet Potatoes
Roasted Sweet Potatoes with Hazelnut

 

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Recipe

Roasted Sweet Potatoes with Hazelnuts
Side Dish or Salad
Roasted Sweet Potatoes with Hazelnuts - sweet potatoes are diced, baked and topped with toasted hazelnuts, parsley and spices

Ingredients

1 cup blanched, toasted hazelnuts
1 cup Italian flat leaf parsley leaves
Fine zest of one lemon
Juice of one lemon
2 garlic cloves
3 tablespoons extra virgin olive oil
Pinch sea salt
Pinch black pepper
Pinch cumin

3 medium sweet potatoes, scrubbed, rinsed, dried and cut into 3/4" pieces
Sea salt
Black pepper
Grape seed oil

Instructions

Preheat oven to 425*F.
In a food processor, pulse together hazelnuts, parsley, lemon zest, lemon juice and garlic.
Pour in olive oil, add pinch of sea salt, black pepper and cumin and pulse again to combine.
In a large mixing bowl, toss together potatoes, pinch or two of sea salt, pinch or two of black pepper, and 2 tablespoons of grape seed oil.
Toss well to coat.
Spread sweet potatoes evenly on a parchment paper lined baking sheet.
Place in oven and roast until just fork tender, about 20 minutes.
Remove from oven and place on serving platter.
Top with hazelnut mixture.

Serves

6

Preparation Time (hrs/min)

, 25

Cooking Time (hrs/min)

, 30

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