Baked Sweet Potatoes with Tatsoi Pesto
Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto.
Ingredients
- 1 bunch tatsoi (4 cups chopped)
- 1/2 cup fresh basil
- 3 cloves garlic
- 1/2 cup pecan halves
- 3/4 cup grated Romano cheese
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tsp honey
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 4 medium sweet potatoes (baked)
Instructions
- Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
- Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
- Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.
- Feel free to get creative and add any of your favorite toppings or protein.
Notes
This recipe is courtesy of Jessi from Jessi's Kitchen.