Imagine a side dish that's not just a mere accompaniment, but a star that steals the show at your dinner table. These Gingered Sweet Potatoes with Crispy Walnut Crust are about to revolutionize your culinary world, blending the creamy sweetness of perfectly roasted sweet potatoes with a crunchy, aromatic walnut topping that will make your taste buds dance with joy. This isn't just a recipe; it's a flavor adventure waiting to happen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup chopped walnuts
- 2 tablespoons brown sugar
- 2 tablespoons grated ginger
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly under cool running water. Pat dry with clean kitchen towels. Using a sharp knife, carefully peel the sweet potatoes and cut them into uniform 1-inch thick rounds to ensure even cooking.
- In a small mixing bowl, combine melted butter, grated fresh ginger, brown sugar, salt, and black pepper. Whisk the ingredients until they are well incorporated and create a smooth, fragrant mixture.
- Arrange sweet potato rounds in a single layer on the prepared baking sheet. Brush each round generously with the ginger-butter mixture, ensuring complete coverage.
- In a separate bowl, mix chopped walnuts with remaining ginger-butter mixture to create a crumbly, flavorful topping.
- Sprinkle the walnut mixture evenly over the sweet potato rounds, pressing gently to help the nuts adhere to the surface.
- Place the baking sheet in the preheated oven and roast for 35-45 minutes. Rotate the pan halfway through cooking to ensure even browning.
- Check doneness by piercing sweet potatoes with a fork. They should be tender and easily pierced, with the walnut crust turning golden brown and crispy.
- Remove from oven and let rest for 5 minutes to allow the sweet potatoes to set and the crust to crisp up further.
- Transfer to a serving platter, garnish with additional fresh grated ginger or chopped parsley if desired, and serve immediately while warm.
Tips
- Choose the Right Sweet Potatoes: Select firm, unblemished sweet potatoes with smooth skin for the best texture and flavor.
- Uniform Cutting: Ensure all sweet potato rounds are the same thickness to guarantee even cooking and consistent results.
- Don't Skimp on Seasoning: The ginger-butter mixture is key, so be generous and make sure each potato round is well-coated.
- Nut Topping Technique: Press the walnut mixture gently onto the potatoes to help it adhere and create a perfect crispy crust.
- Oven Positioning: Use the middle rack for even heat distribution and optimal browning.
- Watch the Crust: Keep an eye on the walnut topping to prevent burning - it should be golden brown, not dark.
- Resting Time Matters: Allow the dish to rest for 5 minutes after cooking to let flavors meld and crust set perfectly.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 35g
Protein: 7g
Fat: 31g
Saturated Fat: 9g
Cholesterol: 26mg
