Lake Isle Press

Roasted Sweet Potatoes with Pistachios

A savory, salty side dish with some crunch!

Roasted Sweet Potatoes with Pistachios


  • 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


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.

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

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