Roast Sweet Potato Slices with Basil Pesto

Not much needs to be done to make sweet potatoes taste good, and it's such a nutrient-packed root vegetable that we should be having more regularly.  Sliced in rounds and baked in a hot oven until golden, I team it up with homemade green basil pesto for a burst of fresh flavour.  Happiness on a plate.  Pesto is something I make whenever there is an abundance of fresh herbs and right now, it's basil.  Once you make your own, you'll never go back to the shop bought variety.  Serve this dish as a side for your roast dinner or stir some into pasta for a light, delicious meal.

Serves 2-3

INGREDIENTS

• 1 large sweet potato, about 800g / 1lb 12oz
• 1 tablespoon olive oil
• sea salt
• freshly ground black pepper

For the basil pesto:

• 60g / 2oz fresh basil leaves
• ¼ cup pine nuts or walnuts
• 1 clove garlic, roughly chopped
• ½ cup parmesan cheese
• ½ cup extra virgin olive oil
• 1 tablespoon lemon juice
• ½  teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

METHOD

1. Scrub the sweet potato clean with a brush and leave the skin on.  Slice into 1cm / ½" thick rounds.  Place in a bowl and add oil.  Toss to coat.
2. Spread slices in a single layer on a baking sheet.
3. Sprinkle with salt and pepper.
4. Roast in a preheated 200°C/400°F oven for 20-30 minutes or until tender and golden.  Remove to a serving platter.

For the basil pesto:

1. Toast pine nuts or walnuts in a dry frying pan over medium heat for a few minutes until lightly browned.  Remove from heat and let cool slightly.
2. Reserve a handful of basil leaves for garnishing.
3. In the bowl of a small food processor, place the remaining basil, nuts, garlic, parmesan cheese, lemon juice, salt and pepper.  Pulse for a few seconds to combine.  Scrape down the sides of the bowl with a rubber spatula, then pulse again.  Add olive oil and pulse for a few more seconds until smooth, or to desired consistency.
4. Have a taste of the pesto.  Adjust seasoning.  

To serve, drizzle basil pesto on top of sweet potato slices.  Garnish with basil leaves.

*If you didn't use all the pesto for this recipe, transfer any leftover to a clean lidded jar.  Smooth over the surface and cover with a thin layer of olive oil.  Store in the fridge and use within a few days.

*See also my recipes for celery leaves pesto, rocket pesto, parsley pesto.