Roasted Sweet Potato Slices with Pesto

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.