1 medium sweet potato, sliced into about 1/2" thick * (make more if you wish!)
Steam sweet potato for about 10 minutes, or until it can be easily pricked by a fork. You don't want to steam it too long or it will fall apart.
While the sweet potato is steaming, preheat the oven to 400 and make the pesto.
* No need to take the skin off, as it will help make it crispy.
Cilantro Pesto //
1/2 cup pumpkin seeds
1 cup (or one bunch of cilantro)
1 tsp sea salt
Juice of one lemon
1 tbsp nutritional yeast (optional, but addss umami!)
1 clove of garlic
1/2 cup olive oil
Pulse all ingredients except olive oil in a food processor. Add olive oil until all is well combined. You want to add the olive oil last so that the pesto doesn't get too sticky or gummy.
Making Sweet Potatoes//
Line a baking sheet with parchment, and evenly spread out sweet potatoes. Place a piece of parchment over the sweet potatoes to evenly smash with a flat sided bowl, jar or another baking sheet.
Drizzle smashed sweet potatoes with olive oil, and a few generous pinches of sea salt.
Bake at 400 for 30 minutes.
Flip and top with pesto (about 1/2 tsp per potato).
Continue baking for 20 more minutes.
These will be delicious and ALMOST crispy!
recipe by Meredith Baird
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