Recipe
November 10, 2024
Oven-Baked Sweet Potatoes with Macadamia Nut Crumble
Presented by:
Directions
Yield: Serves 2-4
- Preheat oven to 400°F. Score the potatoes to create a crosshatch pattern and then place them cut side down on a baking sheet lined with parchment paper. Bake for 10 minutes.
- Meanwhile, add the sliced fennel to a medium bowl. Add in the olive oil, balsamic vinegar, capers, salt and pepper; toss to combine.
- Remove the potatoes from the oven and add the fennel mixture to the pan. Bake another 20 minutes.
- Meanwhile, add the Hawaii macadamia nuts, cherries, brown sugar and butter to a food processor. Pulse until largely chopped.
- Remove the pan from the oven, flip the fennel and potatoes. Spread equal portions of the macadamia mixture on the potatoes and return the pan back to the oven. Bake for another 10 minutes until the macadamia crumble is browned and crisp. Garnish with the reserved fennel fronds to serve.