Go Back
–+ servings
Roasted Sweet Potatoes With Garlic Walnut & Parsley Crumbs (Paleo, Vegan, Gluten-free, Whole30, Thanksgiving, Christmas)

Roasted Sweet Potatoes With Walnut Parsley & Garlic

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Author: Irena Macri
Servings: 8
Course: Side
Cuisine: European
Print Pin Save
5 from 24 votes
Calories: 188kcal
Perfect for entertaining and feeding a crowd, these sensational roasted sweet potatoes are topped with zesty crumbs of walnuts, parsley, garlic and a touch for chilli. Great for Thanksgiving, Christmas, Easter and roast dinners.

Ingredients 

  • 1-1.2 kg sweet potatoes 2.5 lbs. / 4-5 medium sweet potatoes, peeled and cut in halves or quartered wedges, depending on size
  • 2-3 tablespoons olive oil
  • 1.5 teaspoons sea salt

For the topping

  • 1/2 cup raw walnuts
  • 1 large clove of garlic peeled and roughly diced
  • 1/2 long red chilli roughly sliced
  • Handful of fresh parsley about 10 g / 0.5 oz.
  • Pinch of salt
  • Zest of 1/2 lemon

Instructions

  • Preheat the oven to 200 C / 395 F.
  • Line a flat baking tray with parchment paper. Place sweet potato wedges in the tray, inner side up, and drizzle them with olive oil. Sprinkle evenly with 1 teaspoon of salt. Place in the oven, middle shelf for 30 minutes. At a 15-minute mark, rotate the tray for even cooking.
  • In the meantime, place the topping ingredients in a food processor and grind into small crumbs. Set aside. If you don't have a food processor, you can chop the ingredients finely with a knife.
  • Once cooked, remove the sweet potatoes from the oven and season with a little more sea salt (about half a teaspoon or so). Sprinkle the walnut and parsley crumbs evenly over the top. You can garnish the final dish with a few whole parsley leaves and walnuts, if you like. Serve while hot.
  • Make ahead tip:
    Pre-roast the sweet potatoes for 25 minutes and store covered with cling wrap in the fridge. Reheat at 200 C for 5-10 minutes then sprinkle with the crumbs just before serving. You can make the topping ahead of time too and store in an airtight container.

Nutrition

Calories: 188kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 506mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17804IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg
Keywords: Paleo, Sweet Potatoes, festive side dishes, holiday dishes, Gluten-Free
Tried this recipe?Mention @cookedandloved or tag #cookedandloved