Pesto Sweet Potatoes

This recipe sounds absolutely ridiculous, I know. Frankly, it is. It is ridiculously delicious! I'm not 100% sure just how the idea to put the two together came about. Most likely trying to salvage an attempt at homemade sweet potato fries. One way or another the combination was found and we have never looked back.

This is a very dominating side dish, so I recommend making this with a more simple main recipe such as the Parmesan Crusted Chicken or a grilled steak.

What You Need

• Two large sweet potatoes (yams)
• 1/2 cup olive oil
• 1 cup pesto

How You Make It

1. Pre-heat oven to 400 degrees

2. Line a cookie sheet with foil and spray with non=stick spray

3. Peel the skin off the sweet potatoes

4. Slice potatoes into 1/4 inch slices. For the larger diameter pieces, cut in half lengthwise

5. In a large bowl toss the sliced potato with the olive oil. Make sure to thoroughly coat the sliced with the oil. Add oil if needed

6. Lay the oil coated potatoes on the cookie sheet in a single layer

7. Bake for 10 minutes

8. Return potatoes to bowl.

9. Add in pesto and mix until potatoes are covered.

10. Return potatoes to cookie sheet.

11. Redistribute any left-over pesto onto the potatoes.

12. Return to oven and back for 10-15 minutes.

A fork should easily go through them, without the potatoes being mushy.
Enjoy!

Formatted PDF of Recipe