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Roasted sweet potato with parsley & walnut pesto

A delicious vegan dish or roasted sweet potato wedges with parsley & walnut pesto.

Prep Time
10 mins
Cook Time
1 hr
Servings: 4
Course: Side Dish , Salad
Cuisine: International

Ingredients

  • 1 kg sweet potato I prefer the orange sweet potatoes
  • A generous glug of olive oil
  • salt and pepper
  • Extra walnuts roughly chopped for garnish (optional)
  • Fresh parsley or coriander leaves to serve optional
Pesto:
  • Juice of one lemon – about 2 Tbsp
  • 1 clove of garlic crushed
  • 15 gms fresh parsley leaves only
  • 40 gms raw walnuts
  • 6 Tbsp olive oil
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F and line a large baking sheet with non-stick baking paper or foil. Alternatively, just roast directly onto the sheet.
  2. Wash and scrub the sweet potatoes, and then allow them to dry. Cut them into roughly similar sized wedges and toss in a large bowl with a large glug of olive oil. Spread the wedges out over the baking sheet and season with salt & pepper. Bake for 1 hour or a little longer if they are very thick.
  3. To make the parsley and walnut pesto, crush the garlic and combine with the lemon. Either do this separately or bash them both in a pestle and mortar. Allow this to stand to infuse for about 20 minutes. Alternatively, if you like raw garlic, simply add the crushed garlic and lemon juice to the pesto.
  4. In a bowl of a small food processor or blender add all the ingredients and blend until smooth. Check the seasoning and add more salt and pepper as required.
  5. Serve the roasted sweet potatoes with a sprinkle of chopped walnuts and fresh parsley or coriander leaves (whole or chopped). 

Notes

  • Store any leftovers in the fridge. This is a lovely recipe for meal prep.