Roasted Sweet Potato with Pecan and Maple

Apparently this recipe is based on one that appeared in Bon Appetit magazine/epicurious.com so I’m not certain who to blame for my disappointment with it : )!

I really liked the idea of dressing roasted sweet potatoes with a vinaigrette, and the dressing was quite tasty on its own. However, the maple syrup flavour and, in fact, the entire dish was overwhelmed by the coriander (1 of Ottolenghi’s twists) and the green onions.

I do think the dish has a lot of potential….I would keep the dressing as is but next time I would increase the quantity of pecans, reduce the amount of green onions and parsley and omit the coriander altogether.

I’ve included the link to the original…..