Sweet Potato With Roasted Hazelnuts - cooking recipe

Ingredients

1 cup hazelnuts
1 1/2 kg orange sweet potatoes, peeled, cut into 2cm (1 inch)
olive oil flavored cooking spray
Dressing
125 ml olive oil
40 ml red wine vinegar
20 ml Dijon mustard
40 ml maple syrup

Preparation

Preheat oven to 220C (430F). Spread hazelnuts on a baking tray and roast for 10-15 minutes or until skins crack. Wrap nuts in a clean teatowel and rub to remove skins. Chop and set aside.
Line a large roasting pan with non-stick baking paper. Arrange sweet potato in a single layer, spray with oil and turn to coat. Season with salt and pepper.
Roast sweet potato, turning once, until golden and tender (15-20 minutes). Set aside to cool to room temperature.
Dressing: place oil, vinegar, mustard and maple syrup in a screw-top jar. Season with salt and pepper. Secure lid and shake well to combine.
Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.