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Roasted Sweet Potatoes With Garlic Walnut & Parsley Crumbs (Paleo, Vegan, Gluten-free, Whole30, Thanksgiving, Christmas)

Roasted Sweet Potatoes With Walnut Parsley & Garlic

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x

Scale

Ingredients

  • 11.2kg / 2.5 lb sweet potatoes (45 medium sweet potatoes), peeled and cut in halves or quartered wedges, depending on size
  • 23 tablespoons of olive oil
  • 1+1/2 teaspoons sea salt

For the topping

  • 1/2 cup raw walnuts
  • 1 large clove of garlic, peeled and roughly diced
  • 1/2 long red chilli, roughly sliced
  • Handful of fresh parsley (about 10 g / 0.5 oz)
  • Pinch of salt
  • Zest of 1/2 lemon

Instructions

  1. Preheat the oven to 200 C / 395 F.
  2. Line a flat baking tray with parchment paper. Place sweet potato wedges in the tray, inner side up, and drizzle them with olive oil. Sprinkle evenly with 1 teaspoon of salt. Place in the oven, middle shelf for 30 minutes. At a 15-minute mark, rotate the tray for even cooking.
  3. In the meantime, place the topping ingredients in a food processor and grind into small crumbs. Set aside. If you don’t have a food processor, you can chop the ingredients finely with a knife.
  4. Once cooked, remove the sweet potatoes from the oven and season with a little more sea salt (about half a teaspoon or so). Sprinkle the walnut and parsley crumbs evenly over the top. You can garnish the final dish with a few whole parsley leaves and walnuts, if you like. Serve while hot.
  5. Make ahead tip: Pre-roast the sweet potatoes for 25 minutes and store covered with cling wrap in the fridge. Reheat at 200 C for 5-10 minutes then sprinkle with the crumbs just before serving. You can make the topping ahead of time too and store in an airtight container.

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