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Roasted Sweet and White Potatoes with Hazelnuts





Yields
Makes 12 cups; 10 to 12 servings

Notes: Up to 4 hours ahead, partially roast potatoes and let stand uncovered.

 3 pounds sweet potatoes or yams
 3 pounds russet potatoes
 12 cloves garlic, peeled
 6 tablespoons melted butter or olive oil
 3/4 cup coarsely chopped hazelnuts
  Salt
Step 1
1

Rinse and peel sweet potatoes and russet potatoes. Cut potatoes into 1-inch chunks. Put in a 2-inch-deep 12- by 17-inch pan. Add garlic and 1/4 cup melted butter.

Step 2
2

Bake in a 475° oven for 45 minutes, turning vegetables with a wide spatula every 15 to 20 minutes or so. Then stir in hazelnuts.

Step 3
3

Continue to bake potatoes until they are very tender when pierced and their edges are well browned, about 20 minutes (30 minutes if cool); occasionally turn pieces with wide spatula. Stir in remaining 2 tablespoons melted butter. Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories270
% Daily Value *
Total Fat 11g15%

Saturated Fat 4g20%
Cholesterol 16mg6%
Sodium 79mg4%
Total Carbohydrate 40g15%

Dietary Fiber 4.8g18%
Protein 4.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.