Roasted Sweet Potatoes with Cilantro Pistachio Pesto

A great alternative to a traditional potato side dish.

Directions:

  1. Preheat oven to 400°.
  2. Place sweet potatoes on a baking sheet. Toss with oil, seasonings and half of the lime zest. Bake for 20-25 minutes or until tender and caramelized.
  3. Meanwhile, prepare pesto: In a food processor, combine garlic, cilantro, parmesan, 1 cup pistachios, lime juice and olive oil until desired consistency is reached. Season to taste with salt and pepper.
  4. Roughly chop remaining ¼ cup pistachios.
  5. Toss warm potatoes with pesto. To serve, sprinkle potatoes with remaining pistachios and lime zest.

Recipe Courtesy of Chef Kates,
ALDI Test Kitchen

Ingredients:

Sweet Potatoes:

3 pounds sweet potatoes, peeled and cut into wedges

1 tablespoon Carlini Extra Virgin Olive Oil

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

½ teaspoon Stonemill Essentials Chili Powder

Zest of 1 lime, divided

Cilantro Pesto:

1 teaspoon Stonemill Essentials Minced Garlic

1 bunch cilantro, stems removed

¼ cup Reggano Shredded Parmesan Cheese

1 ¼ cups Southern Grove Pistachios, shells removed, divided

3 tablespoons fresh lime juice

¼ cup + 2 tablespoons Carlini Extra Virgin Olive Oil

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste


Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes


Servings:
6-8