Lake Isle Press

Roasted Sweet Potatoes with Pistachios

A savory, salty side dish with some crunch!

Roasted Sweet Potatoes with Pistachios

Ingredients

  • 3 pounds sweet potatoes, peeled
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 3/4 cup shelled, lightly crushed, raw pistachios
  • 1/3 cup chopped fresh flat-leaf parsley

Directions

Total time: 45 minutes / serves 6 to 8

Preheat the over to 400°F. Line a rimmed baking sheet with parchment paper. Cut the sweet potatoes into 3/4-inch cubes and toss with 1 tablespoon olive oil and the salt. Spread them out on the prepared baking sheet and roast until fork tender, about 30 minutes, stirring occasionally.

Place a saute pan over low heat and add 3 tablespoons olive oil. When the oil is hot, add the pistachios and stir until toasty, about 5 minutes.

In a large serving bowl, combine the pistachios and olive oil with the potatoes. Toss with the parsley and serve warm.

Notes:
The pistachio oil can be made up to two days in advance; store in the refrigerator in a sealed container.

Back to all recipesBack to top of page

Featured In...

Other Sides