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Sweet Potatoes with Almond Pesto

© Chris Court

Sweet Potatoes with Almond Pesto

  • SERVINGS: 6 to 8

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

Slideshow: Perfect Pesto


  1. 2 medium sweet potatoes (1 1/2 pounds), scrubbed and cut into 1/2-inch-thick wedges

  2. 3/4 cup plus 2 tablespoons extra-virgin olive oil

  3. Kosher salt

  4. 1 cup sliced almonds

  5. 1 cup packed basil leaves

  6. 1 small garlic clove, crushed

  7. 1/4 cup freshly grated Parmigiano-Reggiano cheese

  8. 2 tablespoons fresh lemon juice

  9. Freshly ground pepper

  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.