' Willamette Valley Vineyards - 5 Spice Sweet Potatoes with Toasted Walnuts

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5 Spice Sweet Potatoes with Toasted Walnuts

5 Spice Sweet Potatoes with Toasted Walnuts
Recipe by Chef Eric Nelson
At a Glance
Cook Time: 45 minutes
Ingredients

3 lbs yams, peeled and diced

1 tsp Chinese five-spice powder

1 cup toasted walnuts 

1/2 cup brown sugar

1/4 tsp grated nutmeg

6 tbsp butter

Salt

Description

The 5-Spice powder adds the flavor of Thanksgiving to any dish. Combined with this Sweet Potatoes and Toasted Walnut recipe, the end result is a complementing flavor sensation. We suggest pairing it with our 2010 Tualatin Estate Pinot Noir because of its hints of red fruit, pumpkin spice, and creme brulee.

Directions

Preheat oven to 400°. Spread pieces of yam in baking dish and add 1 cup of water. Cover with foil and bake for 25 minutes until yams are barely tender. Pour off any remaining water from dish. In a small sauce pan, combine the brown sugar with the butter, five-spice and nutmeg and cook over medium heat until butter is melted and combined. Pour mixture over the potatoes and stir to coat, season with salt. Bake for 10 minutes or until the potatoes are tender and nicely glazed. Sprinkle with walnuts and serve. 

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