Smashed Sweet Potatoes With Nut Free Pesto
Author: Wholesome Patisserie
Recipe type: Side Dish, Gluten Free, Dairy Free, Vegan, Nut Free
Prep time:
Cook time:
Total time:
Serves: Serves: 4-6
- Sweet Potatoes
- 2-3 large sweet potatoes
- 2 Tbsp coconut oil, melted
- Nut Free Pesto
- 2 cups fresh spinach leaves
- 2 cups fresh basil leaves
- 3 garlic cloves, peeled
- 1 Tbsp fresh lemon juice
- Salt and pepper, to taste
- ⅓ cup extra-virgin olive oil
- Sweet Potatoes
- Preheat oven to 180ºC (356ºF) and line a large baking tray with parchment paper, set aside.
- Trim ends off sweet potato and slice into 2cm thick slices, place on prepared tray.
- Add as many sweet potato slices as your desire or just fill the tray up.
- Drizzle slices with melted coconut oil.
- Roast in oven for 25-40 minutes or until they are completely softened and the skins are crispy.
- Whilst the potatoes are cooking, start the pesto.
- Nut Free Pesto
- Place all ingredients, except for the olive oil, into a high speed food processor, blend on high until all ingredients are well combined.
- With the processor running on low-medium speed, drizzle in olive oil through the spout of the processor. Continue to blend until smooth.
- Adjust the quanitity of oil until you reach your desired pesto consistency.
- When the potatoes are ready, remove from oven and using a fork, gently mash parts of each sweet potato round, making sure not to completely mash them.
- Drizzle each one with pesto.
- Serve immediately and enjoy!
Store leftovers in an airtight container, refrigerated, for 1-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5919
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