Crispy Smashed Sweet Potatoes with Pesto
Introducing your new favourite sweet potato recipe - crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.
Equipment
- 1 Pot
- 1 Baking Tray
- 1 Blender
- 1 Chopping Board
Ingredients
Crispy Smashed Sweet Potatoes
- 2 medium sweet potatoes
- 4 tbsp olive oil
- salt
- black pepper
Creamy Pesto
- 1 cup basil leaves
- 1 tbsp nutritional yeast
- 1 tbsp pine nuts
- 1 tsp garlic powder
- 1/2 tbsp lemon juice
- black pepper
- salt
- splash of hot water
Garnish
- 4 tbsp sundried tomato paste
- spring onions
Instructions
- Peel the skins of the sweet potatoes and give it a good rinse. Cut into circles, half a cm wide.
- Boil a pot of water. Add some salt and bring to a boil. Add the sweet potatoes and par boil for 5-8 minutes. Drain and keep the water.
- Preheat the oven at 180C.
- Smash the potatoes with your palm (I found this to be the best way). Press them gently so they do not break.
- Sprinkle some oil onto a baking tray and line the tray with the potatoes.
- Brush with some more oil, and crack some black pepper and salt. Bake for about 40 minutes.
- Prepare your pesto - combine all the ingredients into a blender and blend until smooth.
- Once the sweet potatoes are roasted and crispy, take out of the oven and let them cool for a few minutes. Add some sundried tomato paste on top, followed by a dollop of pesto and spring onions. Serve!
Notes
- This recipe is entirely gluten free!
- If you don't have pine nuts, you can use toasted cashews or walnuts.