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Add a photoServings: 10
Ingredients
- 3 lb sweet potatoes or possibly yams
- 3 lb russet potatoes
- 12 x garlic cloves peeled
- 1/4 c. butter - (1/8 lb) melted
- Â Â (or possibly extra virgin olive oil)
- 3/4 c. coarsely-minced hazelnuts
- 2 Tbsp. melted butter
- Â Â Salt to taste
Directions
- Rinse sweet potatoes or possibly yams and russets. Cut potatoes into 1-inch chunks. Put in a 2-inch-deep 12- by 17-inch pan. Add in garlic and melted butter or possibly extra virgin olive oil.
- Bake in a 475 degree oven for 45 min, turning vegetables with a wide spatula every 15 to 20 min or possibly so. Then stir in hazelnuts.
- Continue to bake potatoes till they are very tender when pierced and their edges are well browned, about 20 min (30 min if cold); occasionally turn pcs with wide spatula. Stir in 2 more Tbsp. melted butter. Add in salt to taste.
- This recipe yields 12 c.; 10 to 12 servings.
- Comments: Up to 4 hrs ahead, partially roast potatoes and let stand uncovered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 10 servings | |
| Calories 257 | |
| Calories from Fat 62 | 24% |
| Total Fat 7.08g | 9% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 110mg | 5% |
| Potassium 912mg | 26% |
| Total Carbs 45.34g | 12% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.98g | 3% |
| Protein 4.72g | 8% |
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