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.

Hilary Meyer
Diabetic Living Magazine, Winter 2020

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Recipe Summary

Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; 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.
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