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Some dishes are just stupid easy, and this is one of them! A perfect side dish for Thanksgiving, sliced sweet potatoes are baked on the same sheet pan as a savory chestnut crumble. Bake for 20 to 25 minutes in the oven, and then there is nothing to do but stop yourself from picking until it’s time for dinner!
2 to 3 sweet potatoes, scrubbed and cut into 1/2-inch rounds
1 pouch Tuscanini Original Italian Chestnuts (3 and 1/2 ounces), roughly chopped
4 ounces beef fry or facon, cut up into small pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh), chopped fine
1 tablespoon Gefen Maple Syrup
Tuscanini Olive Oil, for greasing
parsley to garnish (optional)
Preheat the oven to 400 degrees Fahrenheit.
Grease a sheet pan with two to three tablespoons of olive oil. Line up the sweet potato rounds on one side of the pan, and then flip the rounds over, so that both sides are coated with a bit of oil.
Sprinkle the chopped chestnuts and facon on the other side of the pan and spread out into an even layer. Sprinkle the chestnut mixture with the salt, pepper and rosemary, and then drizzle with the maple syrup.
Place the pan in the oven and bake for about 20 to 25 minutes, until the sweet potatoes are soft, and the chestnut mixture is crispy and aromatic.
Place the sweet potato rounds on a serving dish, overlapping slightly, and spoon the chestnut crumble on top. Garnish with some parsley, if desired.
Sponsored by Tuscanini
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