Heavenly roasted sweet potatoes with arugula and pecans.
I could perfectly say this recipe is my Mom’s because she loves to roast whatever can be roasted on this Earth: potatoes, pumpkins, squash, turnips and of course sweet potatoes. She also loves all kinds of nuts and she’s a master combining textures and colors.
So, when I found this recipe in the October issue of Better Homes and Gardens, I couldn’t avoid thinking of her. Then, I rushed to buy a big box of sweet potatoes and adapted the recipe.
As colorful and flavorful as these sweet potatoes are, they are also super easy to cook. They make a very nice side dish or a super cool appetizer when topped with baby arugula leaves.
You don’t even have to peel them. Just cut them lengthwise and then in wedges, brush them with some olive oil, sprinkle with fresh sliced garlic, season with salt and pepper and roast them until tender.
To make the dish more festive, toss the sweet potatoes with roasted chopped pecans. The contrast between the sweetness of the potatoes, the crispiness and intense flavor of the garlic and the crunch of the pecans is just heavenly, to say the least.
Since my self-seeded arugula are freely growing in our kitchen garden, I decided to bring their freshness to the dish.
No doubt these roasted sweet potatoes with arugula and pecans is how we are going to have our sweet potatoes this coming Thanksgiving!
Roasted sweet potatoes with arugula and pecans recipe
Roasted Sweet Potatoes with Pecans and Arugula
Ingredients
- 2 pounds 1 kilo of sweet potatoes, scrubbed, cut in half lengthwise and then cut in wedges
- 3 Tbs. of extra virgin olive oil
- 3 garlic cloves sliced
- Coarse sea salt
- Freshly ground black pepper
- 8 pecans coarsely chopped
- 2 cups of baby arugula leaves
Instructions
- Preheat the oven to 400°F.
- In a skillet toast the pecans until brownish and fragrant. Reserve.
- Cover a baking sheet with aluminum foil.
- Place the sweet potatoes in the baking sheet and brush them with olive oil. Season with salt and pepper. Sprinkle the garlic slices.
- Roast for 15-20 minutes until tender. Remove from the oven.
- Sprinkle the pecans and top with the arugula.
- Drizzle with some olive oil.
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