Macadamia Nut Roasted Sweet Potatoes

Macadamia Nuts


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

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. 


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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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