Roasted Sweet Potatoes With Pine Nuts And Currants

Name: Roasted Sweet Potatoes With Pine Nuts And Currants
Ingredients: 3 None medium sweet potatoes, peeled, thinly sliced; 3 tsp extra virgin olive oil; 2 tsp honey; 2 tsp cider vinegar; 2 tbsp pine nuts, toasted; 1 tbsp currants

6 ingredients

3 steps

Ingredients

3 None medium sweet potatoes, peeled, thinly sliced
3 tsp extra virgin olive oil
2 tsp honey
2 tsp cider vinegar
2 tbsp pine nuts, toasted
1 tbsp currants

Directions

1

Preheat the oven to 425°F. Toss the sweet potato slices and 1 tsp of oil in a large baking dish; season.
2

Spread the slices out in dish and cook for 30 mins, until brown and tender. Remove from the oven and cool slightly.
3

Meanwhile, whisk together the remaining oil, honey and vinegar in a small bowl. Arrange the sweet potato slices on a serving plate. Scatter the pine nuts and currants over potatoes and drizzle with dressing. Serve warm or at room temperature.