Name: Sweet Potato & Chestnut Roast with Tangy Tomato Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 cup cooked chestnuts, roughly chopped; 1 onion, diced; 2 cloves of garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 1 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; For the tangy tomato sauce:; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 2 tbsp balsamic vinegar; 1 tbsp brown sugar

How To Make Sweet Potato & Chestnut Roast with Tangy Tomato Sauce

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Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour and 15 minutes

Serves:

Ingredients

2 large sweet potatoes, peeled and cubed
1 cup cooked chestnuts, roughly chopped
1 onion, diced
2 cloves of garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
For the tangy tomato sauce:
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
2 tbsp balsamic vinegar
1 tbsp brown sugar

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, toss together the sweet potatoes, chestnuts, onion, garlic, dried thyme, dried rosemary, salt, and pepper.
Transfer the mixture to a greased baking dish and cover with aluminum foil.
Bake in the preheated oven for 45 minutes.
In a small bowl, combine the bread crumbs, Parmesan cheese, and chopped parsley.
Remove the foil from the baking dish and sprinkle the bread crumb mixture over the sweet potato and chestnut mixture.
Return to the oven and bake for an additional 15 minutes, until the top is golden and crispy.
While the roast is baking, prepare the tangy tomato sauce. In a saucepan, heat the diced tomatoes, tomato paste, balsamic vinegar, and brown sugar over medium heat.
Simmer for 10 minutes, until the sauce has thickened.
Serve the sweet potato and chestnut roast with the tangy tomato sauce on the side.