Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 450  F
Servings: 4
Best Season: Suitable throughout the year
Dietary: Gluten Free
Description

Perfectly smokey and seasoned roasted sweet potatoes balanced with a citrusy pesto sauce. A great side dish for your next dinner or holiday.

Ingredients
  • 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)
Instructions
  1. 1

    Preheat your oven to 450° F and set out a large baking tray.

  2. 2

    Gather your ingredients and dice the 2 large sweet potatoes and mince the 1 clove garlic.

  3. 3

    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.

  4. 4

    Toss the sweet potatoes in oil and spices and then transfer to the prepared baking tray.

  5. 5

    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.

  6. 6

    While on the pan, toss the sweet potatoes in 1 tablespoon of honey.

  7. 7

    Transfer the roasted sweet potatoes to a serving dish.  Drizzle with the lemony pesto, serve, and enjoy!

Read it online: https://lauralovestocook.com/recipes/smoky-roasted-sweet-potatoes-with-lemony-kale-pesto/