These are just so delicious and deliciously easy. They are slightly unusual, in so much that they have decidedly tropical flavors. Guava is sweet, but with a nice little tang that works really well with sweet potatoes. Guava nectar is available in most well-stocked supermarkets or in Hispanic markets. Same for the guava paste. I make these in a skillet or a pan I can serve from.
Bring the nectar to the boil, add the cubes of guava paste. Simmer them together until the guava paste softens slightly. Whisk until well-combined and continue to simmer, whisking occasionally. Eventually the glaze will thicken to about the consistency of runny ketchup. When the glaze reaches that point, add the sweet potato wedges, sprinkle with salt. Toss to coat the wedges with the glaze. Sprinkle the walnut pieces over the wedges and slide the pan in the oven. Bake until a knife slides into a wedge easily. The glaze will thicken and get rather gooey. Serve wedges sprinkled with some of the walnuts, make certain you sprinkle with a little extra salt.
I also like these with some julienned orange zest added to the guava nectar…surprise, surprise! These are terrific with Baked Chicken with Mojito Sauce.
Guava Glazed Sweet Potato Wedges with Walnuts
- 2 1/2 cup guava nectar
- 1 ounce guava paste, cubed
- 5-6 smallish sweet potatoes, peeled and quartered lengthwise
- 1/2 teaspoon kosher salt
- 1/2 cup whole walnut halves or quarters
Heat the guava nectar and guava paste in a heavy sauté pan. Bring to the boil, lower the heat just to keep it boiling gently, about 6-8 minutes. While the mixture simmers, peel and cut the sweet potatoes lengthwise into quarters. Heat the oven to 350°F. Place the sweet potato wedges in the reduced guava. Sprinkle with the walnut halves/pieces. Place the pan in the oven; roast the wedges for about 25 minutes or until they are very tender; the glaze will become gooey. Serve with some of the glaze and walnut meats.
Guava Glazed Sweet Potato Wedges with Walnuts Recipe©Marcia Lahens 2018. All rights reserved.