Sweet Potato Wedges & Pistachio Pesto (Vegan)

There are so many traditional recipes for sweet potatoes with the brown sugar and marshmallows on top. Shoot me but I have never really enjoyed the preparation of sweet potatoes that way, there is just too much sweet. I mean the potatoe is already called a “SWEET POTATO” and it takes something that has the potential that could be healthy and creates this hybrid side dish that really is more of a dessert. If you love these, please don’t hate me, this is merely my opion. So here is a new recipe for you to try out this Thanksgiving of you have ever felt the same. Sweet potato wedges and pistachio pesto. This pest adds a freshness to the meal that kind of gives your palate a break from all the rich and heavy foods and this is a dish that I love to enjoy all year round!

Ingredients:

4-5 sweet potatoes cut into long wedges

Olive oil

Salt and pepper

Preheat oven to 425 degrees. Cut the sweet potatoes into wedges and coat in with olives oil, salt, and pepper. Lay the sweet potatoes wedges onto a lined baking sheet, make sue to not overcrowd the pan. Bake for about 20 mins or until potatoes are browned and crispy. Serve with the pest on the side as a dipping sauce or toss the potatoes in the pesto.

Pistachio Pesto

1/3 cup olive oil

3 limes, zested and juiced

¼ cup toasted pistachios

2 garlic cloves

1 cup roughly chopped parsley

½ cup mint

½ jalapeño seeded

½ teaspoon salt

Add herbs, salt, jalapeño and garlic to the food processor and pulse until combined. Add nuts and pulse until slightly chopped, add olive oil and pulse until well combined.