Macadamia Nut Roasted Sweet Potatoes

Macadamia Nut Roasted Sweet Potatoes

Give sweet potatoes a modern and delicious update in this dish that is sure to become a favorite at your Thanksgiving table.  The marrying of sweet potatoes, toasty macadamia nuts and vinegar go together very well. 

INGREDIENTS

1/4 Cup Toasted Macadamia Nuts

4 Medium Peeled Sweet Potatoes

1/4 Cup Olive Oil – Divided

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Balsamic Vinegar

3 Tablespoons Maple Syrup

1 Teaspoon Dijon Mustard

Preheat your oven to 350° F.  Place the macadamia nuts onto a baking sheet and bake for 8 minutes.  You will want the nuts to be lightly browned and fragrant.  Remove from the oven and let cool.  Chop the nuts and set aside.  Turn the heat up to 400° F.  Grease a glass baking dish.  Cut the sweet potatoes into wedges and toss them in the baking dish with 1 tablespoon of olive oil, salt and pepper.  Bake for 1 hour until tender.  Stir occasionally.  Remove from the oven and let cool for 5 minutes.  Transfer to a serving plate.  In a small size bowl whisk together the rest of the oil, balsamic, maple syrup and mustard.  Drizzle over the sweet potatoes and top with the toasted macadamia nuts.  Serves 4