Ingredients (serves 12):
For the nut and seed mix:
- 2–3 tbsp sesame seeds
- 2–3 tbsp raw almonds
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp olive oil
For the sweet potatoes:
- 6 medium-large sweet potatoes, preferably long and narrow
- 4 tbsp olive oil
- 3 garlic cloves, peeled and crushed
- ½ tsp salt
- A pinch of coarsely ground black pepper
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Instructions:
- Prepare the nut and seed mix: Preheat the oven to 180°C (350°F), preferably on convection mode. Line a baking sheet with parchment paper.
- Spread all the nut and seed mix ingredients evenly on the baking sheet and toss lightly to coat with oil. Roast for 10 minutes, then remove from the oven. (This can be made up to five days in advance and stored in an airtight container.) Increase oven temperature to 200°C (400°F).
- Prepare the sweet potatoes: Peel the sweet potatoes, cut them in half lengthwise, and place them on a parchment-lined baking sheet.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Drizzle over the sweet potatoes and rub them well to ensure they are evenly coated.
- Roast for 40–45 minutes, until the sweet potatoes are fork-tender and have developed a slight char. Remove from the oven. (They can be prepared a few hours in advance and kept at room temperature.)
- To serve: Arrange the sweet potatoes on a serving plate, sprinkle with the nut and seed mix, and serve.