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overhead view of a serving bowl filled with roasted sweet potatoes with toasted hazelnuts, a real maple syrup drizzle and fresh parsley

Roasted Sweet Potatoes with Hazelnuts

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  • Author: Stacey
  • 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!


Units Scale

  • 3 large sweet potatoes
  • 2 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup hazelnuts (substitute with pecans if you prefer)

Optional Toppings:

  • 1 teaspoon maple syrup (to top potatoes)
  • 1 teaspoon chopped parsley


  1. 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.
  2. Put potatoes in a large bowl and add olive oil, salt and pepper. Toss potatoes to coat.
  3. 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.
  4. 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.
  5. 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.
  6. Massage the towel to loosen the skins. Open the towel and transfer hazelnuts to a small bowl. Let them cool completely.
  7. If you are using the optional parsley garnish you should finely chop the parsley now.
  8. 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.
  9. 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.