A surprising combo– pesto and sweet potatoes– make for a satisfying side dish to any meal! I used my homemade pesto that does not contain oil, so I added a bit of oil here, but if you use regular pesto that already contains oil you will not need to add the additional oil.
black pepper to taste
2 tsp olive oil (can omit if using regular pesto)
1/3 cup pesto (I used my homemade low-fat pesto– available in my Meal Prep eBook)
salt to taste
2 cups sweet potatoes cubes, raw, peeled if desired
Preheat oven to 400F.
Whisk together your pesto, oil (if using), and salt & pep, adjusting to taste.
Coat your sweet potato cubes in your pesto mixture. Transfer sweet potato cubes to a baking sheet lined with parchment and sprayed.
Bake for about 45 minutes, tossing once in between.
Serving: 1/2 cup
yields 2 cups servings