INGREDIENTS

  • 1 cup hazelnuts
  • 1 1/2 kg orange sweet potatoes , peeled, cut into 2cm (1 inch)
  • olive oil flavored cooking spray

    • Dressing

  • 125 ml olive oil
  • 40 ml red wine vinegar
  • 20 ml Dijon mustard
  • 40 ml maple syrup

DIRECTIONS

  1. Preheat oven to 220C (430F). Spread hazelnuts on a baking tray and roast for 10-15 minutes or until skins crack. Wrap nuts in a clean teatowel and rub to remove skins. Chop and set aside.
  2. Line a large roasting pan with non-stick baking paper. Arrange sweet potato in a single layer, spray with oil and turn to coat. Season with salt and pepper.
  3. Roast sweet potato, turning once, until golden and tender (15-20 minutes). Set aside to cool to room temperature.
  4. Dressing: place oil, vinegar, mustard and maple syrup in a screw-top jar. Season with salt and pepper. Secure lid and shake well to combine.
  5. Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.