One of my favorite ways to experience new cities is by staying with friends who are locals. While we were in Barcelona researching recipe ideas for The Forest Feast Mediterranean, we were invited by friends to celebrate Todos los Santos (All Saints’ Day) at their home. The meal included sweet potatoes with roasted chestnuts. For this version, I used hazelnuts instead, which are more readily available and also delicious!
BAKED SWEET POTATOES WITH HAZELNUTS
recipe from The Forest Feast Mediterranean
3 medium sweet potatoes
dollop of butter
1 t honey
sprinkle of cinnamon
chopped hazelnuts
Pre-heat oven to 375°F. Wash sweet potatoes and prick them several times all over with a knife & place on baking sheet. Bake for 45-60 minutes (when a knife goes in easily, they are done).
Slice potatoes in half lengthwise, then score them in a grid. Top each with a dollop of butter, honey, a sprinkle of cinnamon & chopped hazelnuts.
Note: When serving these on a buffet with several sides, I look for small sweet potatoes (or you can quarter them after they’ve been cooked) for individual-sized portions.