Roasted Sweet Potatoes with Pecans and Arugula
These dish can be served as an appetizer or side dish.
Servings: 4
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.