Roasted Sweet Potatoes With Macadamia Nuts - cooking recipe

Ingredients

1/2 cup macadamia nuts, toasted, cooled and coarsely chopped
4 medium sweet potatoes, peeled and sliced into wedges
1/4 cup extra virgin olive oil, divided
sea salt, to taste
ground pepper, to taste
1/2 tablespoon balsamic vinegar (fig or pomegranate)
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

Preparation

Preheat oven to 350\u00b0F
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 coarsely.
Increase oven temperature to 400\u00b0F.
Oil a baking dish. Cut the sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil.
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 the remaining oil with the vinegar, maple syrup and mustard.
Drizzle over the sweet potatoes and garnish with toasted macadamia nuts.