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Sweepstakes

Roasted Sweet Potato Wedges with Cilantro-Almond Pesto

Name: Roasted Sweet Potato Wedges with Cilantro-Almond Pesto
Ingredients: 2 small sweet potatoes (about 8 oz. each), peeled and cut into 1-inch wedges; 2 tablespoons olive oil, divided; ½ teaspoon salt, divided; ⅓ cup chopped fresh cilantro; 2 tablespoons finely chopped red bell pepper; 2 tablespoons toasted sliced almonds (see Tip); 1 small clove garlic, minced; 1 tablespoon lime juice; ¼ teaspoon ground pepper

Rating: Unrated

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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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Roasted Sweet Potato Wedges with Cilantro-Almond Pesto

Recipe Summary test

Servings:

4

Nutrition Profile:

Dairy-Free
Egg Free
Gluten-Free
Healthy Immunity
High Fiber
Low-Calorie
Soy-Free
Vegan
Vegetarian

Nutrition Info

Ingredients

Ingredient Checklist

2 small sweet potatoes (about 8 oz. each), peeled and cut into 1-inch wedges
2 tablespoons olive oil, divided
½ teaspoon salt, divided
⅓ cup chopped fresh cilantro
2 tablespoons finely chopped red bell pepper
2 tablespoons toasted sliced almonds (see Tip)
1 small clove garlic, minced
1 tablespoon lime juice
¼ teaspoon ground pepper

Directions

Instructions Checklist

Step 1
Place a large rimmed baking sheet in the oven; preheat oven to 425 degrees F.

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Step 2
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.
Step 3
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.
Step 4
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

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.

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Roasted Sweet Potato Wedges with Cilantro-Almond Pesto

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