Roasted Crisp Sweet Potato & Maple Pecans
Serves: 4 as a side
  • 2 medium sweet potatoes
  • 2 tablespoons butter, coconut or avocado oil
  • 1 tablespoon maple syrup, divided
  • ½ cup pecans
  • ¼ cup hazelnuts
  • ¼ cup cashews
  • ½ teaspoon dried rosemary
  • ¼ teaspoon caraway seeds
  • ¼ teaspoon paprika
  • Pinch cayenne pepper
  1. Wash your sweet potatoes and cut into rounds, leaving the skin on.
  2. Bring a pan with water to a boil and then either steam or boil the sweet potatoes until soft and easily pierced with a fork, but not mushy.
  3. As your sweet potatoes steam or boil, preheat your oven to grill or broil to 175ºC | 350ºF and line two separate baking trays with baking paper.
  4. In one tray toss together one tablespoon of maple syrup with the pecans, hazelnuts, and cashews along with the herbs and spices.
  5. In second baking tray line your drained sweet potatoes. Carefully smash with a fork, and drizzle over the melted butter or coconut oil, sprinkling with salt and pepper.
  6. Place both trays in the oven and bake for 10-15 minutes, keeping an eye on the nuts and tossing them half way through so they don’t burn.
  7. Remove nuts from the oven and let cool.
  8. Drizzle over the remaining maple syrup over the potatoes and bake for a further 5 minutes, until crisp on the outside and fluffy on the inside.
  9. Serve potatoes hot with the glazed nuts on top.
Recipe by Sprinkle of Green at