FOR THE SWEET POTATOES
Preheat oven to 375F.
Combine olive oil, melted butter, garlic, berbere blend, salt, and pepper in a small mixing bowl; stir to combine.
Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish.
Arrange sweet potato slices in the dish and brush potatoes with the remaining olive oil mixture.
Cover with foil and bake for 45 minutes.
Remove foil and increase oven temperature to 450F.
Roast potatoes for an additional 15 minutes, or until potatoes are slightly browned.
FOR THE PARSLEY PESTO
Combine parsley, walnuts, parmesan cheese, garlic, olive oil, berbere blend, salt, and pepper in a food processor; process until completely combined.
Taste for seasonings and adjust accordingly.
Brush the tops of the prepared sweet potatoes with the parsley pesto OR serve it on the side.
Serving: 1 g | Calories: 321 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 20 g | Saturated Fat: 4 g | Cholesterol: 7 mg | Sodium: 148 mg | Potassium: 582 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 22370 IU | Vitamin C: 17.3 mg | Calcium: 95 mg | Iron: 1.7 mg | Net Carbs: 26 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.