Roasted Sweet Potato Fries with Homemade Basil Pesto

December 1, 2020

I love sweet potatoes and bought a few too many for Thanksgiving… tonight, I whipped up a super quick side dish: roasted sweet potato fries with my homemade pesto sauce. As basil might be my favorite herb, pesto is probably my favorite type of sauce! My pesto makes a few tweaks to the traditional Italian preparation and I think these ingredients make a truly delicious sauce! I’m not going to tell you what to do BUUUUT you should DEFINITELY make it this week… here’s the recipe:

Roasted Sweet Potato Fries with Homemade Basil Pesto

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Ingredients

2-3 large sweet potatoes

2 tbsp extra-virgin olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste

Ingredients for the pesto:

1/2 cup toasted walnuts
1/4 cup toasted pine nuts
1/4 tsp celtic salt plus more to taste
2 cups fresh basil packed
2 cups spinach packed
3 cloves garlic minced
1/2 cup extra virgin olive oil
Chilli pepper flakes to taste

Instructions

After washing and peeling well, slice the sweet potatoes into long, thin fry shapes.
Preheat the oven to 400F. Prepare a large baking sheet with parchment paper.
In a bowl, toss the sliced sweet potatoes well with olive oil and seasonings.
Arrange the sweet potatoes in a single layer onto the baking sheet. Try not to crowd the sheet or they won’t bake. Bake at 400F for 25-30 minutes. Flip the fries halfway through and rotate the sheet for even browning.
While baking, prepare the pesto sauce by placing all ingredients in a food processor. Pulse until well combined and add olive oil until it reaches your desired consistency.
Remove fries from oven and serve the sauce alongside or on top of them. Enjoy!