This sweet potato dish is nut-free and optionally oil-free, too. And it’s just like a warm hug! The sweet potatoes are served hot, topped with a seriously-delicious pesto. I like this pesto because it’s light green and has a lot of body. Most pestos are quite dark with thin consistency.
This dish is suited to more dietary needs, as well, since it’s nut- and potentially oil-free. I chose basil as the herb in this pesto, as with a traditional pesto, but parsley could be an easy substitute if basil isn’t accessible. This pesto would be great on regular potatoes, too—or really on anything!
The necessary tools for this recipe are a baking sheet and a blender. Leave a comment below if you try it, and enjoy!
A nut-free and optionally oil-free sweet potato dish that’s just like a warm hug!
10 Minutes
1 Hour 15 Minutes
1 Hour 25 Minutes
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.
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