Roasted sweet potato with pecan and maple

side dish · ⏱ 45 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: tree nuts

v4 · rb0e705f985 20260727Z1751 2 pieces sweet potato 5 tbsp olive oil 35 g pecan nut salt to taste pepper to taste 🔥 preheat the oven to 190°C 🔪 cut the sweet potato into 2cm cubes and spread on a baking tray 🌀 drizzle the sweet potatoes with olive oil and season with salt and pepper 🔥 ⏱ 30 min roast until just tender then turn over gently half way through cooking 🍳 ⏱ 5 min toast the pecans then chop roughly 🌀 whisk the dressing ingredients 🍽 transfer hot roasted sweet potatoes to a large bowl while still hot 🌀 mix the sweet potatoes with spring onions, parsley, coriander, chilli, pecans and sultanas 🌀 pour the dressing over and toss gently to blend then season to taste Maple Pecans Sweet Potato 🎉 4 pieces spring onion 4 tbsp flat-leaf parsley 2 tbsp coriander ¼ tsp dried chilli flake sultana to taste 2 tbsp maple syrup 1 tbsp sherry vinegar 1 tbsp lemon juice 2 tbsp orange juice 2 tsp fresh ginger ½ tsp ground cinnamon 2½ tbsp 2½ tbsp
http://flowcooking.food/en-us/recipe/644/roasted-sweet-potato-with-pecan-and-maple/