Roasted sweet potatoes with figs and hazelnuts
We love using sweet potatoes in our cooking. They are high in beta-carotene, that the body converts into Vitamin A, which is needed for healthy mucus membranes, skin, eyes and immunity. They also contain B6, magnesium and high doses of Vitamin C. They are great roasted whole by themselves too! This is one of our standard side dishes to many meals as it is super quick ( you may see a trend with my cooking) and so yummy!
Roasted Sweet Potatoes with Figs and Hazelnuts
INGREDIENTS 4 Sweet Potatoes 10 spring onions sliced lengthways 5 fresh figs cut in quarters 3/4 cup of hazelnuts Quality olive oil Malden sea salt and lots of black pepper
METHOD Preheat oven to 220C Cut the potatoes in half through the length and then each half into 3-4 wedges. Put them in a bowl and cover them in olive oil so they are oiled on each side Put them on a baking tray and cook them in the oven for 25 minutes
Cook the spring onions in light oil in a frypan for about 5 minutes. I cook the hazelnuts on the other half of this frypan or you can do them separately.
Arrange the cooked sweet potato on a platter and put the figs and spring onions throughout. Top with salt, pepper and hazelnuts.