Provence: Sweet Potato with Walnuts and Herbs de Provence

Provence: Sweet Potato with Walnuts and Herbs de Provence

Ingredients

  • 600gr sweet potato, peeled and cubed into 2cm pieces
  • 2 tblsp olive oil
  • 3 shallots
  • 1 tblsp chopped rosemary
  • 1 tblsp herbs de Provence
  • 1 tsp salt
  • Pepper to taste

Walnut topping

  • 50gr crushed walnuts
  • 75gr butter (softened)
  • 70gr plain flour
  • 40gr grated parmesan cheese
  • 2 tblsp chopped parsley

Herbs de Provence

  • Combine equal parts of dried basil, thyme, rosemary, savory and marjoram.

Method

  • Preheat oven to 180 degrees. Line a baking tray with baking paper.
  • Toss the potatoes with shallots, herbs, salt and pepper in the olive oil and place onto the baking tray. Bake for 20 minutes.
  • Remove from oven and put the potato mixture into either ramekins or into a greased large ceramic oven proof dish.
  • Combine all the ingredients for the walnut topping and sprinkle over the sweet potatoes. Bake for another 30 minutes or until topping is golden in colour.
  • Gluten Free flour can be used very successfully in this recipe.
  • It may take a few minutes longer to prepare your sweet potato this way, but it is well worth the effort. A very tasty side dish which brings new life into a sweet potato.
Provence: Sweet Potato with Walnuts and Herbs de Provence
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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