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Ingredientes
- 1/4 c. each butter or possibly extra virgin olive oil
- 2 pound each sweet potatoes and russet potatoes, peeled and cut into 1-inch chunk
- 1 lg. onion, cut into eights
- 8 cloves garlic, cut into halves
- 1/2 c. unsalted hazelnuts, coarsely minced
Direcciones
- Put butter, oil, sweet potatoes, russet potatoes, onion and garlic in a 10 x 15 inch baking pan at least 2 inches deep. Spread vegetables evenly. Bake on bottom rack at 475 degrees for 30 min; stir with wide spatula after 15 min. Vegetables near rim of pan begin to brown quickly. If made ahead, remove from oven and let stand, uncovered, up to 4 hrs.Mix nuts with potatoes; continue to bake and stir occasionally till potatoes are very tender when pierced and are tinged with brown, about 15 min (20 min if cooled). Makes 12 servings. For less fat use less oil or possibly fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 119 | 41% |
| Total Fat 13.63g | 17% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 133mg | 6% |
| Potassium 809mg | 23% |
| Total Carbs 39.92g | 11% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.01g | 3% |
| Protein 4.67g | 7% |
