Sweet Potatoes with Almond Pesto

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta.

Slideshow: Perfect Pesto
  • Total Time:
  • Servings: 6 to 8

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  • 2 medium sweet potatoes (1 1/2 pounds), scrubbed and cut into 1/2-inch-thick wedges
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 cup sliced almonds
  • 1 cup packed basil leaves
  • 1 small garlic clove, crushed
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. On a baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 25 to 30 minutes, turning occasionally, until tender and golden brown.

  2. Meanwhile, in a pie plate, toast the almonds for about 3 minutes, until lightly golden; let cool completely. In a food processor, pulse the almonds with the basil and garlic until finely chopped. With the machine on, drizzle in the remaining 3/4 cup plus 2 tablespoons of olive oil. Transfer the pesto to a small bowl, stir in the cheese and lemon juice and season with salt and pepper. Serve the potatoes with the pesto.

Make Ahead

The pesto can be refrigerated overnight.

Contributed By Photo © Chris Court Published December 2013

460027 recipes/sweet-potatoes-with-almond-pesto 2013-12-06T23:52:52+00:00 Kay Chun roasting|game-day|italian|appetizers-starters|sauces-and-condiments|side-dishes|6|8|fast|gluten-free|healthy|staff-favorite|vegetarian|snack december-2013 recipes,sweet-potatoes-with-almond-pesto 460027

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