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Roasted Sweet Potatoes

Roasted Sweet Potatoes

Sweet Potatoes (or Yams) with Blood Orange Oil, Hazelnuts and Cilantro

  • 1/4 cup hazelnuts
  • 2 pounds sweet potatoes
  • 1/4 cup Stonehouse Blood Orange Oil, plus more to taste
  • sea salt
  • 1/8 cup torn cilantro leaves

Toast hazelnuts in a 375 degree oven for 6-8 minutes. Let cool, rub off skins with a clean dish towel. Coarsely chop nuts and set aside.

Turn oven up to 425.

Scrub sweet potatoes and slice them in half lengthwise. Slice halves again lengthwise into quarters. Cut sweet potato wedges into 1/2 slices. Place the slices in an oven-proof baking dish.  You can also leave them as wedges and roast on a cookie sheet for a more informal look.

Drizzle Blood Orange Oil over the potatoes and sprinkle liberally with sea salt. Use your hands to toss the sweet potatoes to help ensure they are well-coated.  Roast sweet potatoes in the oven until they are tender and sweet about 35-45 minutes.

Taste for flavor and add another splash of Blood Orange Oil, if you so desire. Season with additional sea salt to taste. Top with hazelnuts and cilantro.  The hazelnut-blood orange flavor combo is really great.

Serves 4


  • Use Persian Lime Oil instead of Blood Orange oil
  • Make a sauce with 1 tbs tahini, lemon juice and maple syrup to taste and drizzle over potatoes when they come out of the oven, kicks the flavor to another level!
  • Garnish with red chili flakes.

photo credit: erin scott.