Smoky Roasted Sweet Potatoes with Lemony Kale Pesto
An A+ Recipe
I’m pursuing a certification in professional cooking and this recipe is my brain child from one of my lessons. I was provided a list of “must use” ingredients and had to prepare a dish and the smoky roasted sweet potatoes with lemony kale pesto was born. I posted the lemony kale pesto recipe a few weeks ago, because it was stellar on it’s own, but it’s real home is on top of these roasted sweet potatoes. The smokiness from the herbs and spices compliment the sweetness of the potatoes and honey, and are absolutely perfectly balanced with the citrusy, fresh flavors of the pesto.
I can’t wait to continue making this recipe for my friends and families. It’s the perfect side dish for a dinner, would make a bomb addition to a barbecue, and is honestly even great as a leftover. Plus it’s gluten free and can be made vegan / dairy free with plant-based cheese in the pesto so every guest can jump in and enjoy.
Tips for a Successful Recipe
If you plan on making this smoky roasted sweet potatoes with lemony kale pesto recipe, here are a few tips to help make sure you’re successful:
- Make one recipe for the lemony kale pesto and save the rest in the refrigerator. It lasts nicely and is great in pasta or served with a protein.
- This recipe is also great cold - it essentially becomes a sweet potato salad. Give it a try and bring it to your next get-together.
- Having a 1-inch dice on this sweet potatoes ensure that they roast evenly and quickly at the higher temperature. Be careful to cut your sweet potatoes to the right size so they cook evenly!
Recipe Details
This recipe looks impressive, but is incredibly easy to pull together, especially once the pesto is prepared. Toss the diced sweet potatoes in oil and seasoning, including smoked paprika to lend a super smoky flavor to the sweet potatoes. They roast relatively quickly, about 20 minutes in total, with a quick stir in the middle.
Out of the oven, these sweet potatoes are tossed in a drizzle of honey for an extra layer of flavor. Transfer the roasted sweet potatoes to a serving bowl and spoon some lemony kale pesto over the top. Set aside an extra bowl of the kale pesto for dipping and enjoy!
If you make this smoky roasted sweet potatoes with citrusy kale pesto recipe, I’d love to hear how it goes! Be sure to tag @lauralovestocook in your photos and leave a review below!
Perfectly smokey and seasoned roasted sweet potatoes balanced with a citrusy pesto sauce. A great side dish for your next dinner or holiday.
- 2 large sweet potatoes, diced into 1 inch cubes
- 1 clove of garlic or 1 teaspoon garlic powder
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- salt and pepper
- 2 tbsp honey
- 1/2 recipe for lemony kale pesto (see recipe)
Preheat your oven to 450° F and set out a large baking tray.
Gather your ingredients and dice the 2 large sweet potatoes and mince the 1 clove garlic.
In a large mixing bowl, add the diced sweet potato, garlic or garlic powder, 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of crushed red pepper flakes (if sensitive to spice, reduce or omit), and salt and pepper to taste.
Toss the sweet potatoes in oil and spices and then transfer to the prepared baking tray.
Roast the sweet potatoes in the 450° F oven for 10 minutes, give them a stir in the pan, and then roast for another 7-10 minutes, until the sweet potatoes are cooked through and slightly browned around the edges.
While on the pan, toss the sweet potatoes in 1 tablespoon of honey.
Transfer the roasted sweet potatoes to a serving dish. Drizzle with the lemony pesto, serve, and enjoy!
