This side dish could not be any easier to prepare. There are only a few ingredients and it's seriously low maintenance. Plus, it's potatoes. Potatoes, you say? Why yes, I did say potatoes. Funny you should mention it because potatoes are my favorite food in the whole world. They are? I had no idea. Hi, my name is Stacey and I love potatoes. It's important you know this upfront. If you are a regular visitor to my site you get it. If you are not, welcome... you should know I love potatoes. And these roasted sweet potatoes with toasted hazelnuts totally rock.
Roasted Sweet Potatoes with Hazelnuts are Pure Bliss
Not to be confused with red bliss potatoes, which I have written a poem about. If you are clever you will find it on my website. I've mostly drooled over russet or yukon potatoes in life. But sweet potatoes (more like a distant relative you see occasionally) do command my attention from time to time. My favorite way to eat them is roasted. And while I love the simple method of tossing sweet potato chunks in olive oil, salt and pepper and roasting in my oven, a layer of crunch was that thing I never realized was missing.
A friend of mine showed me a picture of a beautiful bowl of sweet potatoes with hazelnuts she made and I knew right then and there: it was kismet. And hazelnuts? My childhood memory of hazelnuts is that they were served as a snacky thing on Christmas day and they seemed so exotic to me as a child who knew of no other nut than the peanut. I gobbled them down every year.
The combination of sweet potatoes and toasted hazelnuts, plus a very light drizzle of maple syrup offers up an exciting twist to this distant relative you only see occasionally. The roasty, tender sweet potatoes and the crunch of the hazelnut is pure culinary bliss. You would think maple syrup might be overkill since sweet potatoes are... well, sweet. This is not the case. It's really fantastic and you're going to love it.
Easy Steps to Roasted Sweet Potatoes
This is a great anytime side dish and would also be a fantastic addition to Thanksgiving dinner and much cheaper than buying butternut squash. This recipe can serve 4-5 people so you could easily double it using the recipe multiplier in the recipe card below.
Still Need More Side Ideas, Snacky Things or Fall Comfort Foods?
- Thanksgiving Dinner: The Whole Shebang (all of it!!)
- Sweet & Savory Cornbread Stuffing with Sausage
- Best Butternut Squash Risotto Ever
- Yukon Potatoes w/Fried Onions, Garlic, Cumin & Tumeric
- Stove Top Stuffing Chicken Rolls
- Crispy Brick Chicken w/Pan Sauce and Veggies
- Brown Sugar Bacon Sticks w/Maple Drizzle
- Stuffed Mushrooms w/Sausage, Cheddar & Panko
Roasted Sweet Potatoes with Hazelnuts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
An easy side with simple ingredients, these roasted sweet potatoes with toasted hazelnuts hit the spot. Absolutely delicious!
- 3 large sweet potatoes
- 2 ½ tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup hazelnuts (substitute with pecans if you prefer)
- 1 teaspoon maple syrup (to top potatoes)
- 1 teaspoon chopped parsley
- Cut sweet potatoes in half lengthwise, then in half again lengthwise. Then cut potatoes into chunks. They should all be around the same size so they cook evenly.
- Put potatoes in a large bowl and add olive oil, salt and pepper. Toss potatoes to coat.
- Spread out potatoes on a large sheet pan and cook in a preheated oven at 400 degrees for 15-20 minutes. Turn potatoes half way through cooking. Ovens are different – mine runs hot so it may take longer in yours.
- While potatoes are cooking add hazelnuts to a small pan and cook on stovetop on low heat for five minutes or so, tossing the nuts frequently so they don’t burn. They’ll start to smell nutty when they’re done.
- Dump the hazelnuts onto a clean kitchen towel and wrap them. Let them sit a few minutes steaming to loosen the skins. We want to remove some of the skins, but some will still remain.
- Massage the towel to loosen the skins. Open the towel and transfer hazelnuts to a small bowl. Let them cool completely.
- If you are using the optional parsley garnish you should finely chop the parsley now.
- Once nuts are cooled, transfer to a slider bag. Squeeze the air out and seal shut. Smash the bag with a kitchen mallet or frying pan to break up the hazelnuts.
- When the potatoes are finished cooking, transfer to a serving bowl. Top the sweet potatoes with a couple of handfuls of hazelnuts. Drizzle a tiny bit of real maple syrup over the top. Sprinkle fresh parsley, if you are using.
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