Roasted Sweet Potatoes with Pumpkin Seed Pesto

• 3-4 large sweet potatoes, scrubbed
• 2 tbsp avocado oil
• 1 tsp salt
• 1 tsp pepper
• 4 cloves garlic, crushed and divided
• 1/2 cup pumpkin seeds
• Handful Basil
• 1/2 cup water
• Juice of 1 lemon
• 1/4 cup olive oil for the pesto (or use water here, instead, for oil-free)

Step 1

Preheat oven to 425F. Cut the potatoes lengthwise and brush them with avocado oil. Add potatoes, a few rosemary sprigs, salt and pepper to a baking sheet, and roast for 40-45 minutes. After 20 minutes, remove baking sheet from the oven. Add 3 of the crushed garlic cloves to the baking sheet and ensure they have some oil on them. Return the baking sheet to the oven to roast for another 20-25 minutes. When a knife pokes through easily, the potatoes are done. Set aside.

Step 2

Make the pesto. Add the remaining garlic clove, pumpkin seeds, basil, water, lemon and oil (or more water) to a high-speed blender and blend. Once mostly combined, slowly add oil (or more water) to emulsify. Add pesto to the potatoes, and serve hot.