I made these last year around Thanksgiving, and we couldn't stop eating them. They were the first thing gone off the table. The mix of flavors makes them so delicious, like nothing I've ever had before. I really became addicted to these for like a month and made them ALL the time!Ingredients - Serves 4
1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
3 Tbsp extra virgin olive oil
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard
Method
Preheat oven to 350°F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400°F.
Oil a baking dish with non-stick cooking spray. Cut sweet potatoes lengthwise into wedges and toss them in non-stick cooking spray. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.
Whisk together oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.
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