Baked Sweet Potatoes with Hazelnuts


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

We were in Barcelona for the holiday of Todos los Santos (All Saints’ Day), and some friends who live there invited ns to their home for a traditional celebration that included baked sweet potatoes, roasted chestnuts, and pine nut cookies (panellets). Around this time, down the street from our apartment, there was a woman with a stand on the corner roasting sweet potatoes and chestnuts over hot coals. I loved how the potatoes became so dense, sweet, and blackened after being cooked for such a long time. I have subbed subbed hazelnuts here, which are more readily available and, in my opinion, tastier.


  1. Wash 3 medium sweet potatoes & prick them several times all over with a knife place them on a baking sheet. Bake at 375°F (190°C) for 45-60 min When a knife goes in easily, they are done.
  2. slice them in half lengthwise then score them in a grid
  3. Top each with a dollop of butter, honey, a sprinkle of cinnamon & chopped hazelnuts