Thought of this recipe recently as I was doing some content planning for the blog, testing it out, and was really happy with the results. The dishes that I feature here will generally be what I cook for myself, or to entertain family, friends, and colleagues.
While I enjoy cooking, I don’t always have a ton of time to cook, so I am always on the hunt for tasty, simple but healthy recipes. While I aim to be as precise as possible when developing recipes to share so that people can replicate the results, I don’t necessarily follow recipes exactly when I cook for myself. This is a super simple and tasty recipe which only includes 5 ingredients. All you need for this recipe are sweet potatoes, 2 tablespoons olive oil, ¼ tsp salt, ¼ black pepper and 2 ½ tbsp pesto.
Preheat your oven about 375 degrees. Start with about 4 small potatoes, about 2 pounds. Wash any dirt off the potatoes and peel the skin using your knife or vegetable peeler. Once you finish peeling all of the potatoes, wash them and cut into rounds about 1 inch thick. Chop the rounds into evenly shaped cubes and place in a mixing bowl. You can cut these bigger if you want to, I just decided to cut into cubes for this post.
In a mixing bowl, add 1 tbs of the oil, ¼ teaspoon salt, and the ¼ tsps. of pepper to the potatoes. Mix all of the ingredients thoroughly and ensure that the potatoes are fully coated.
Next, add the pesto to the mixture and thoroughly combine. This should be enough to coat all of your potatoes with pesto, depending on how many potatoes you used. If needed, add more pesto.
Once all of your potatoes are coated, you can choose to let this sit for at least 20 minutes to marinade, however this is not necessary. Place your potatoes on a baking sheet, being careful not to overcrowd them. The potatoes will steam and not roast if it is overcrowded. Use two pans if necessary.
Place the baking sheet in the oven and bake for approx. 45 to 50 minutes, or until you can easily penetrate them with a fork and they’re nicely golden. You may turn them about 35 minutes in so that the edges crisp evenly. The cooking time may depend on the size and thickness of your potatoes.
Once finished, remove from oven, place on a serving dish and serve while hot. You can choose to toss in a bit more pesto before serving, but this is not necessary.
Pesto Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 2 1/2 tbsp pesto
- 2 tbsp coconut oil
- 1/2 tsp Salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375 degrees
- Wash and peel potatoes using a knife or vegetable peeler
- Cut into 1" rounds and dice each round about 1" long
- Place in a mixing bowl and
- Add the oil, salt and pepper and mix well to coat the potaotes evenly
- Add the pesto and thorouthly coat all of the potatoes
- Place the potatoes in a single layer on a baking sheet and place in the preheated oven
- Bake at 375 degrees for approx 45 to 50 minutes until tender
- Once cooked, remove from oven, place on a serving dish
- Serve hot
