1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
1/4 cup extra virgin olive oil, divided
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard
Preheat oven to 350?F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400?F.
Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.
Whisk together remaining oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.