Preheat oven to 220?C. Spread hazelnuts on a baking tray and roast for 10-15 mins or until skins crack. Transfer to a clean tea towel and wrap to enclose. Rub hazelnuts in tea towel to remove skins. Chop and set aside.
Line a large roasting pan with non-stick baking paper. Arrange sweet potato in a single layer in pan. Spray with oil and turn to coat. Season with salt and pepper. Roast, turning once, for 15-20 mins or until golden and tender. Set aside to cool to room temperature.
Make sweet mustard dressing - Place oil, vinegar, mustard and maple syrup in a screw-top jar. Season with salt and pepper. Secure lid and shake to combine.
Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 12|
|Calories from Fat: 135 (54%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 96.5mg||3 %|
|Potassium 486.1mg||13 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 22.4g|
|Protein 3.5g||5 %|
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Calories per serving: 250
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