Roasted Sweet Potatoes and Greens

Roasted Sweet Potatoes and Greens

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  • Prep Time


  • Total Time


  • Servings



  • 1½ to 2

    lb. sweet potatoes, scrubbed

  • 1

    tablespoon olive oil

  • ½

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • 2

    garlic cloves, sliced or minced

  • ¼

    cup chopped hazelnuts

  • 2

    cups arugula

  • ¼

    cup cider vinegar


Preheat oven to 400 degrees. 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 15 minutes, toss, then roast 15 minutes more or until tender. Sprinkle with chopped garlic and hazelnuts and return to the oven for 5 minutes more or until nuts are toasted and garlic is softened. Remove from oven and sprinkle with arugula and vinegar.


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