Roasted Sweet Potatoes with Hazelnut PralineAdd To My Recipes
2 to 3 large sweet potatoes
2 tablespoons + 1 tablespoon Nutola Cottonseed oil, divided
salt, to taste
pepper, to taste
1 small red onion, thinly sliced
1/4 cup Gefen Hazelnut Praline Cream
3 tablespoons pine nuts, toasted
fresh cilantro, to garnish (optional)
Roasted Sweet Potatoes with Hazelnut Praline
Prepare the Sweet Potatoes
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Cut sweet potatoes into wedges or half-inch-thick fries. Toss with two tablespoons oil on the prepared baking sheet.
Roast 30 to 40 minutes, until cooked through.
Sprinkle with salt and pepper. Arrange on a serving platter.
Prepare the Toppings
While sweet potatoes roast, heat remaining tablespoon of oil in a skillet over medium-high heat.
Sauté onions until starting to brown, about five minutes. Sprinkle with salt and pepper, and spoon over the sweet potatoes.
Drizzle praline creme over potatoes and onions.
Top with pine nuts and cilantro, if using. Serve warm or at room temperature.
This recipe provided with permission from kosher.com.
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