Monday, April 02, 2007

Easy Recipe for Roasted Sweet Potatoes with Pesto

You may have noticed I've been on a bit of a pesto binge around here! I ran out of last summer's frozen pesto and bought a jar of this wonderful concoction, so I've been using it like mad. So far my favorite new uses for pesto from a jar have been Asparagus with Basil Pesto and Leftover Chicken Pesto Salad, both so easy and soooo good! Now these roasted sweet potatoes tossed with a bit of pesto are getting added to the list. With less than five ingredients, this qualifies to be called an Easy South Beach Recipe, and let me tell you, it doesn't get any easier.

The only thing difficult about this dish may be deciding whether to buy orange or white-fleshed sweet potatoes. Many people confuse orange sweet potatoes with yams, but true yams are rarely found in the United States, so if that's where you're located, your so-called yams are probably sweet potatoes. To make it even more confusing, some people call the orange ones soft sweet potatoes. For some reason I greatly prefer the white ones, although I'm sure this recipe would taste good with either type.

Roasted Sweet Potatoes with Pesto

(Makes two or three servings, but could easily be doubled. Recipe created by Kalyn.)

2 sweet potatoes
1 T olive oil, plus a bit more for pan
salt/fresh ground pepper to taste
1 T basil pesto

Preheat oven to 425 F. Peel sweet potatoes and cut into pieces about one inch square. Toss with olive oil and salt and pepper. (I used the barest pinch of salt and only a bit of pepper.) Mist small roasting dish with olive oil. (If you don't have a mister, put a tiny bit of olive oil on a paper towel and use it to wipe the dish.) Put sweet potatoes in dish in a single layer and roast 25-30 minutes, until soft and slightly browned. (I used a convection oven so the time might be slightly longer in a regular oven.)

When sweet potatoes are done, remove from oven and toss with pesto. Serve immediately. (This does not reheat particularly well, so make as much as you will eat at that meal.)

South Beach Suggestions

Sweet potatoes are great for phase two or three of The South Beach Diet. This would taste great with Sauteed Scallops with Garlic with something like Sauteed Spinach with Parmesan and Pine Nuts on the side.
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Ilva said...

What a great idea and what a great comfort food dish, I almost wish I needed comfort...

Pig wot flies said...

I didn't know you could get white sweet potatoes. We only ever get orange ones here in the UK. Yams however, we do get here.

MyKitchenInHalfCups said...

I'm here to testify that those Asparagus with basil pesto are keeper! Thank you once again.
Um sweet potatoes with pesto now, have to remember this one.

SusanV said...

This and the asparagus are both great ideas! I just ran out of my frozen basil, so I may have to wait a few weeks for this summer's basil before I can try this, but I definitely will!

sher said...

Yum--and dish with sweet potatoes is a hit with me--and that looks fabulous!

Kalyn said...

Ilva, so glad you don't need comfort! Have some anyway.

pwf- The white ones are lovely. They are a bit yellower than russet potato.

Tanna, thanks for the asparagus testimonial! I firmly believe most anything is good on pesto.

SusanV, thanks. I ran out of frozen basil about a month ago too. Must be spring.

Sher, sweet potatoes were an acquired taste for me, but now I love them.

Sharmi said...

Hi Kalyn, First time going through a south beach recipe and sounds simple and great. Will try out for sure.


Jennifer Ganister said...

I have some frozen sage and pecan pesto - i think i'm going to try that instead of basil pesto. Thanks for the inspiration!

Kalyn Denny said...

Jennifer, I think that will be good on sweet potatoes!

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