Method of Preparation

1. Place sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat. Reduce heat to a simmer and cook until almost tender, 6 to 8 minutes. Drain and pat dry with paper towels.
2. Meanwhile, combine 1 teaspoon oil, hazelnuts, cranberries, 1/8 teaspoon salt and pepper in a small bowl.
3. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until it shimmers. Add the sweet potatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook for 3 minutes without stirring, then stir and cook, stirring frequently, until crispy, about 5 minutes more. Transfer to a serving bowl and sprinkle with the cranberry-hazelnut mixture.

    Nutritional facts per serving

• Energy - 119cals
• Carbohydrates - 13gm
• Fat - 1gm
• Protein - 13gm