Cooler weather has arrived! It’s safe to turn on the oven around this time of year right? Are you ready for the holidays yet? Thanksgiving is just around the corner. It’s the best time to bake, decorate the house and get ready for the season of joy! It comes every year, yet I get excited during this time every year – I hope you are too!
There’s no better way to kick this holiday season with something that’s fulfilling, healthy, versatile, and….well, sweet!
Sweet potato is just the base and foundation to many unique ideas. From roasting to stuffed to curries, sweet potato can adapt to many feature dishes. This recipe is totally eye opener for me, it’s delicious, satisfying and so easy to make.
Slices of sweet potatoes are roasted, then served with chunks of homemade garlic pesto sauce. Make these mashed sweet potatoes and you’ll never go back to eating plain roasted sweet potato again. This dish will make you the queen of the office potlucks or the talk of Thanksgiving dinner, promised!
The next time you roast plain sweet potatoes, try this recipe instead to get a fancy dinner. Some salad or protein is also a great additive to this flavorful meal.
Smashed Sweet Potato with Homemade Garlic Pesto
Smashed sweeet potatoes serve with homemade garlic pesto sauce. This is the best way to eat sweet potato. Completely delicious and perfect for gatherings.
- 3 medium sweet potato (about 2lbs)
- salt and pepper (to taste)
- 1 tablespoon olive oil
Home made pesto sauce
- 1 cup basil
- 1 1/2 cup spinach
- 1/4 cup parmesan cheese
- 4 cloves garlic
- 1/2 cup pinenuts
- 1/2 teaspoon salt
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
Boil the sweet potatoes: Place sweet potato in a large pot of water. Bring it to a boil. Cover and boil until tendered, about 25 minutes.
Preheat oven to 425 degrees F.
Drain and slice the potatoes into 1 1/2 inch thick. Grease the baking sheet with cooking spray. Place slices potatoes onto the baking sheet. Use a fork to flatten each piece. Season with salt, pepper and a bit of olive oil.
Bake the sliced potatoes for 15 minutes, until the edges are crunchy and golden.
Remove from oven and let cool for 5 minutes before transfer to a serving plate.
Serve with homemade pesto sauce.
Pesto sauce: Place everything in a blender or a food processor and blend until smooth. Adjust with salt and pepper, to taste. Add more water if the batter is too thick.
Adated from Cafedelites