Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 18 Ratings

Perfectly roasted sweet potatoes are balanced beautifully by an elegant dressing of cider vinegar, fresh garlic and peppery arugula. Hazelnuts add texture and buttery richness. Due to their high fat content, hazelnuts are particularly susceptible to rancidity. For optimal shelf life, store in an air-tight container in the freezer, for up to 3 months.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
roast:
34 mins
total:
44 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Cut sweet potatoes in half lengthwise, then cut in wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper.

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  • Roast sweet potatoes for 15 minutes. Toss, then roast 15 minutes longer or until tender. Sprinkle with minced garlic and hazelnuts, then return to oven for 4 to 5 minutes, until nuts are toasted and garlic is softened. Remove from oven; sprinkle with arugula and vinegar.

Nutrition Facts

236 calories; fat 9g; saturated fat 1g; carbohydrates 37g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 8g; protein 4g; vitamin a 235.7IU; vitamin c 5.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.4mg; folate 32.3mcg; sodium 387mg; potassium 668mg; calcium 70.7mg; iron 1.6mg.
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