Sweet Potatoes & Pesto

I'm always looking for a new way to make sweet potatoes. I also like a "quick" sweet potato recipe that can use smaller sweet potatoes. I came across a recipe of sweet potatoes with a pesto and thought that sounded different. I adjusted the pesto to what we had available and it turned out great, plus extra for later. This is the perfect recipe to use up your smaller sweet potatoes and there is no need to peel the sweet potatoes, sweet potato peels are packed with fiber and nutrients.

Prep Time: 15 Minutes | Cook Time: 30 Minutes

Sweet Potato Ingredients

• 4 cups chopped sweet potatoes, unpeeled

• 2 tsp extra-virgin olive oil

• 3 tbsp (or more) of pesto

• Parmesan, for serving (optional)

Pesto Ingredients

• 3 cups of chopped greens (Swiss Chard, Kale, Spinach)

• 1/2 cup chopped dill

• 1/2 cup pecans (could also use pine nuts, walnuts, etc)

• 3 tbs EVOO

• 1 tsp grated lemon zest

• 2 tbsp lemon juice

• 2 tbsp nutritional yeast

• 1 tbsp brined capers, drained

• 1/4 tsp sea salt

• 2 garlic cloves

Directions

1. Preheat oven to 400 and line a baking sheet with parchment paper

2. In a medium bowl (or on your baking sheet) toss the sweet potatoes with olive oil, spread out on sheet in a single layer

3. Bake for 20-25 minutes until tender

4. While sweet potatoes are baking, combine all of your pesto ingredients into a food processor and pulse to blend. You can keep the pesto chunky or fully blended, your preference

5. Once sweet potatoes are complete, toss with your 3 tbsp (or more) of pesto, until coated.

6. Top with parmesan if using

7. Serve!