Roasted Sweet Potato Slices with Pesto
October 9, 2015
I don’t know about you, but we can’t get enough sweet potatoes here at the Hubele house. Here’s a sophisticated spin to try that is a far cry from any marshmellowy memory you may have. Give this a go with any of the varieties available now or mix them up for an eclectic look. Here’s a guide to all those colorful options.
Ingredient List
For the sweet potatoes:
2 pounds sweet potatoes
1 tablespoon olive oil
Chunky kosher salt and freshly ground black pepper
For the pesto:
2 bunches cilantro
3/4 cup unsweetened shredded coconut
3/4 cup shelled pistachios
4 cloves garlic
1 hot pepper such as jalapeño or Thai, optional
1 lemon, juiced
1/4 cup vegetable or olive oil
Salt to taste
Full instructions are available here.
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Thank you, Lauren! This recipe is outstanding!!
I love cooking with different “Pesto” sauces, but haven’t come across one like this yet.
Looking forward to sharing it with friends and family.
Tanya Renner
You are welcome Tanya–Enjoy!
This is my go-to bring along to all gatherings with food. It’s super easy but everyone things it’s fancy and raves about the deliciousness. I’ve tried all sorts of versions of pesto with whatever I have on hand and they all work, so people should feel free to substitute liberally.
Thanks for sharing Christine and super easy and delicious is a great combination!