Smashed Sweet Potatoes With Nut Free Pesto
Author: 
Recipe type: Side Dish, Gluten Free, Dairy Free, Vegan, Nut Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
 
Ingredients
  • 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
Method
  1. Sweet Potatoes
  2. Preheat oven to 180ºC (356ºF) and line a large baking tray with parchment paper, set aside.
  3. Trim ends off sweet potato and slice into 2cm thick slices, place on prepared tray.
  4. Add as many sweet potato slices as your desire or just fill the tray up.
  5. Drizzle slices with melted coconut oil.
  6. Roast in oven for 25-40 minutes or until they are completely softened and the skins are crispy.
  7. Whilst the potatoes are cooking, start the pesto.
  8. Nut Free Pesto
  9. Place all ingredients, except for the olive oil, into a high speed food processor, blend on high until all ingredients are well combined.
  10. With the processor running on low-medium speed, drizzle in olive oil through the spout of the processor. Continue to blend until smooth.
  11. Adjust the quanitity of oil until you reach your desired pesto consistency.
  12. 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.
  13. Drizzle each one with pesto.
  14. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 1-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5919