“These simple and satisfying wedges are seasoned with garlic and paired with crunchy hazelnuts, then finished as they come out of the oven with a handful of peppery arugula and a splash of vinegar.” – Better Homes & Gardens magazine
Prep: 10 min
Roast: 35 min
1 1/2 to 2 lbs sweet potatoes and yams, scrubbed
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, minced
1/4 cup hazelnuts (pecans or walnuts also good)
2 cups arugula
2 Tbsp vinegar, or to taste
Preheat oven to 400. Cut sweet potatoes in half lengthwise and then cut into wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper.
Roast in preheated oven 10 minutes, toss, then roast 10 minutes more or until tender. Sprinkle with chopped garlic and nuts and return to oven to 5 minutes or until nuts are toasted and garlic is tender. Remove from oven and sprinkle with arugula and vinegar. Serve immediately.