You may also like
Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
- 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.
- 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.
