ROASTED SWEET POTATOES
WITH CILANTRO & PESTO
INGREDIENTS
- 2 lbs Sweet potatoes
- 1 T Olive oil
- Kosher salt & freshly ground black pepper
- 2 Cilantro (bunches)
- 3/4 C Coconut (unsweetened) (shredded coconut)
- 3/4 C Pistachios (shelled)
- 4 Garlic (cloves)
- 1 Hot pepper( jalapeño or Thai) (optional)
- 1 Lemon (juiced)
- 1/4 C Vegetable oil OR Olive oil
- Salt to taste
DIRECTIONS
- 1. Heat the oven to 450°F.
- 2. Slice the sweet potatoes in rounds about 1/2-inch thick.
- 3. Spread in a single layer on a baking sheet & brush with the olive oil.
- 4. Sprinkle generously with salt & pepper.
- 5. Roast for 20 to 30 minutes, or until tender & slightly browned.
- 6. While the sweet potatoes are roasting, make the pesto.
- 7. Roughly chop the cilantro & blend both leaves & stems with the coconut, pistachios,
garlic, hot pepper (if using) & lemon juice. - 8. Add 2 T of oil & blend until smooth.
- 9. Add the rest, if desired.
- 10. Taste & add salt (or more garlic, or more acid) until satisfied.
- 11. If desired, thin the pesto with water to make it spreadable.
- 12. When sweet potatoes are baked through, spread them on a platter & top with pesto.
- 13. Serve immediately.
NOTES
- Makes 2 C of pesto that serves 6
- If someone in your family can't have nuts, the pistachios can be left out.
- They make this a little nuttier & more interesting in texture, but the pesto is still very good
without them. - You can also substitute a different nut or seeds such as pumpkin (pepitas) or sunflower
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