Sweet Potato Roast features tender, delicious roasted sweet potatoes flavored with butter, spices, and a drizzle of homemade parsley pesto.
Servings : 8Servings
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Ingredients
For the Sweet Potatoes
4poundssweet potatoes, thinly sliced
¼cupolive oil
2tablespoonsbutter,melted
3clovesgarlic,minced
1teaspoonBerbere blend
salt and fresh ground black pepper, to taste
For the Parsley Pesto
2cupspacked Italian parsley
¼cupwalnuts
⅓cupfancy shredded parmesan cheese
2 clovesgarlic
⅔cupextra virgin olive oil
2teaspoonsBerbere blend
salt and fresh ground black pepper,to taste
Instructions
For the Sweet Potatoes
Preheat the oven to 375˚F.
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 into the bottom of a 2-quart baking dish.
Arrange the sweet potato slices in the dish and brush the potatoes with the remaining olive oil mixture.
Cover with foil and bake for 45 minutes.
Remove the foil and increase the oven temperature to 450˚F. Roast the potatoes for 15 minutes or until they are slightly browned.
For the Parsley Pesto
Meanwhile, combine parsley, walnuts, parmesan cheese, garlic, olive oil, berbere blend, salt, and pepper in a food processor; process until thoroughly incorporated. Taste for seasonings and adjust accordingly.
Brush the tops of the baked sweet potatoes with the parsley pesto, or serve the pesto on the side.
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.
Course: Side Dish
Cuisine: American
Keyword: holiday recipes, holiday side dish, potato gratin, side dish recipe, sweet potato casserole, thanksgiving side dish