Roast sweet potato with maple syrup, pecans and dried cranberries

Roast sweet potato with maple syrup, pecans and dried cranberries

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  • 8 to 10
  • Easy
  • Dairy free
  • 15 minutes
  • 40 minutes
  • Nuy White Muscadel 2017

Ingredients

  • 2 kg sweet potatoes, scrubbed and cut into 2 cm-thick rounds
  • 1/2 cup olive oil
  • sea salt and freshly ground black pepper, to taste
  • 200 g raw pecan nuts
  • 150 g red and white salad onions
  • 60 g Italian parsley, roughly chopped
  • 30 g coriander, roughly chopped
  • 1 t dried chilli flakes
  • 70 g dried cranberries
  • For the dressing, whisk:
  • 1/2 cup olive oil
  • 6 T maple syrup
  • 2 1/2 T sherry vinegar
  • 2 1/2 T fresh lemon juice
  • 6 T freshly squeezed clementine, naartjie or orange juice
  • 5 t fresh ginger, finely grated
  • 2 t ground cinnamon

Cooking Instructions

1. Preheat the oven to 190°C. Lightly coat the sweet potato rounds with olive oil, sprinkle with salt and pepper and place on a baking tray. Roast until soft to the touch, 30–45 minutes. Turn them over halfway through if you can remember or care enough.
2. Toast the pecans in the oven on a separate baking tray, taking care not to burn them. Chop them up.
3. Once the sweet potatoes are done, place them on a large platter, add the salad onions, parsley, coriander, chilli, pecans and cranberries and pour over the dressing. Serve warm.

Find more potato inspiration here.

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