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.