Roasted Sweet Potato Wedges with Cilantro-Almond Pesto
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.
Diabetic Living Magazine, Winter 2020
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Ingredients
Directions
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
Serving Size: 1/2 cup sweet potatoes (about 4 wedges) + 1 1/2 Tbsp. pesto
Per Serving:
146 calories; protein 2.3g; carbohydrates 16g; dietary fiber 2.9g; sugars 4.9g; fat 8.6g; saturated fat 1.1g; vitamin a iu 13496.4IU; vitamin c 21.2mg; folate 9.1mcg; calcium 39.7mg; iron 0.7mg; magnesium 29.8mg; potassium 379.9mg; sodium 316.7mg.