This also makes a great addition to a green salad for some lunchtime oomph. The herbs and spices can be changed to suit what you have on hand and what you have a yen for.
A serving size is what suits your needs at the time.
-1 big or two medium sweet potatoes
-Nuts and large seeds of choice (Almonds and Cashews here)
-Seasonings of choice (Rosemary, garlic flakes and oregano here)
1) Preheat oven to 400F. Peel (or not, if you trust your potato’s source and like skin) and chop one massive or two medium sweet potatoes.
2) Place chunks in a bowl and drizzle with olive oil, about 1-2 tablespoons. Toss to coat.
3) Sprinkle in your herbs and spices of choice, along with sea salt to taste. Toss to coat.
When salting your potatoes, keep in mind if the nuts you will be adding later are already salted. If they are presalted, hold back a little on the salt here so your potatoes don’t end up over salted.
I’ve used rosemary, oregano and dried garlic powder in this batch. Any Italian blend would be yummy too, and I’m thinking of using paprika, garlic and pepper in the future.
4) Spread your oiled and seasoned potatoes on a baking sheet and bake for ~20 minutes. Toss and bake for another 10 to 20 minutes, depending on your oven and potatoes chunk size.
5) A few minutes before your potatoes are all done, pull them out of the oven and add in your nuts. Toss to coat with the seasoned oil. Pop back in the oven until the nuts are toasty and the potatoes are done.
This part is a little hand-wavy, depending on the size of your nuts and whether they have been pre-roasted or not. If they are pre-roasted they only need a couple of minutes, where raw nuts can go in for longer. Also, larger nuts such as cashews and almonds don’t brown as fast as smaller nuts and seeds such as pumpkin seeds and sunflower seeds.
6) Allow to cool and enjoy!