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Unusual though the flavors may be, the creamy, nutty praline is a delightful addition to perfectly roasted sweet potatoes with browned onion and fresh cilantro.
2 to 3 large sweet potatoes
2 tablespoons + 1 tablespoon oil, such as Gefen Canola Oil, divided
Gefen Salt, to taste
Pereg Pepper, to taste
1 small red onion, thinly sliced
1/4 cup hazelnut praline cream
3 tablespoons pine nuts, toasted
fresh cilantro, to garnish (optional)
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Cut sweet potatoes into wedges or half-inch-thick fries. Toss with two tablespoons oil on the prepared baking sheet.
Roast 30 to 40 minutes, until cooked through.
Sprinkle with salt and pepper. Arrange on a serving platter.
While sweet potatoes roast, heat remaining tablespoon of oil in a skillet over medium-high heat.
Sauté onions until starting to brown, about five minutes. Sprinkle with salt and pepper, and spoon over the sweet potatoes.
Drizzle praline creme over potatoes and onions.
Top with pine nuts and cilantro, if using. Serve warm or at room temperature.
Sponsored by Gefen
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