Nutty toasted almonds combine with cilantro in a simple pesto that tops tender roasted sweet potato wedges. A squeeze of lime adds brightness and character. Source: Diabetic Living Magazine, Winter 2020

Hilary Meyer
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Ingredients

Directions

  • Place a large rimmed baking sheet in the oven; preheat oven to 425 degrees F.

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  • Toss sweet potatoes with 1 Tbsp. oil and 1/4 tsp. salt in a large bowl. Spread in an even layer on the heated baking sheet. Roast, flipping once halfway through, until tender and beginning to brown, about 20 minutes.

  • Meanwhile, combine cilantro, bell pepper, almonds, garlic, lime juice, ground pepper, and the remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl. Mash together with the handle of a wooden spoon to marry the flavors.

  • Divide the sweet potato wedges among 4 plates and top with the pesto.

Tips

Tip: To toast chopped or sliced nuts: Place in a small dry skillet and cook over medium heat, stirring constantly, until browned and fragrant, 2 to 4 minutes.

Nutrition Facts

146 calories; 8.6 g total fat; 1.1 g saturated fat; 317 mg sodium. 380 mg potassium; 16 g carbohydrates; 2.9 g fiber; 5 g sugar; 2.3 g protein; 13496 IU vitamin a iu; 21 mg vitamin c; 9 mcg folate; 40 mg calcium; 1 mg iron; 30 mg magnesium;