Roasted Sweet Potato Slices with Pesto

October 9, 2015

Roasted sweet potatoes with pesto

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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4 Comments

  1. Tanya Renner on November 1, 2015 at 8:29 am

    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

    • Lauren on November 1, 2015 at 8:59 am

      You are welcome Tanya–Enjoy!

  2. Christine on May 11, 2018 at 10:03 am

    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.

    • Lauren on May 11, 2018 at 10:09 am

      Thanks for sharing Christine and super easy and delicious is a great combination!

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