Roasted Sweet Potatoes With Macadamia Nuts Food

ROASTED SWEET POTATOES & ONIONS

Roasted Sweet Potatoes & Onions image

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Provided by Jean Carper

Categories Side Dish Vegetables Sweet Potatoes

Yield 6

Number Of Ingredients 7

Ingredients

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Steps:

Heat oven to 425 degrees F.
Toss first 6 ingredients in a shallow medium-sized baking dish.
Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

ROASTED SWEET POTATOES WITH MACADAMIA NUTS

Roasted Sweet Potatoes With Macadamia Nuts image

Sweet potatoes get a modern, sleek, delicious update in this dish that's sure to become a favorite at your table. The simple flavors of sweet potatoes, toasty nuts and sharp vinegar go together great. Hope you enjoy :)

Provided by Queen uh Cuisine

Categories Yam/Sweet Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup macadamia nuts, toasted, cooled and coarsely chopped
4 medium sweet potatoes, peeled and sliced into wedges
1/4 cup extra virgin olive oil, divided
sea salt, to taste
ground pepper, to taste
1/2 tablespoon balsamic vinegar (fig or pomegranate)
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

Steps:

Preheat oven to 350°F
Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned.
Remove from oven, cool and chop coarsely.
Increase oven temperature to 400°F.
Oil a baking dish. Cut the sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil.
Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
When potatoes are done, remove from oven and let cool for a few minutes.
Transfer to a serving platter.
Whisk together the remaining oil with the vinegar, maple syrup and mustard.
Drizzle over the sweet potatoes and garnish with toasted macadamia nuts.

Nutrition Facts : Calories 360.5, Fat 26.3, SaturatedFat 3.9, Sodium 79.9, Carbohydrate 30.8, Fiber 5.4, Sugar 8.2, Protein 3.4

ROASTED SWEET POTATOES WITH MACADAMIA NUTS

ROASTED SWEET POTATOES WITH MACADAMIA NUTS image

Categories Vegetable Roast Thanksgiving Dinner

Yield 4 people

Number Of Ingredients 8

Ingredients

ngredients
1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
1/4 cup extra virgin olive oil, divided
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

Steps:

Method Preheat oven to 350°F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400°F. Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender. When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter. Whisk together remaining oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts. Nutrition

YAMS OR SWEET POTATOES WITH PINEAPPLE AND NUTS

Yams or Sweet Potatoes with Pineapple and Nuts image

This is a dish that we make every Thanksgiving and is quite easy and tasty. There usually isn't too much left. And the orange yam color adds some interest to the table. A lot of this recipe is dependent on the amount of yams and 'eyeballing it' so the measurements aren't always exact. This can also be made ahead of time and reheated. Servings are estimated as we make this for about 22 adults and 8 children under 8 yrs of age. Please note that if recipe is to be made ahead of time and reheated, it should be on the moist side since it will need the additional liquid during reheating.

Provided by Ducky

Categories Yam/Sweet Potato

Time 40m

Yield 25 serving(s)

Number Of Ingredients 3

Ingredients

5 lbs yams (or sweet potatoes)
2 (20 ounce) cans crushed pineapple, in its juice
1 -2 cup walnuts or 1 -2 cup pecans (whole, halved, or slightly chopped)

Steps:

Peel yams and cut into thirds or quarters.
Place into boiling water and cook until soft, approximately 10-15 minutes.
Drain water and mash yams.
Add 1 can of crushed pineapple and mix well.
Continue adding crushed pineapple until mixture is quite moist.
Add nut pieces.
Note: Depending on the consistency, you may want to add a smaller can of crushed pineapple or pineapple juice instead of or in addition to the second can mentioned above.

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