Sweet Potato Wedges with Coriander Pesto

Blanched sweet potato wedges roasted until tender and served with a zesty, homemade coriander and garlic pesto.

Vegetarian Vegan Healthy Dairy Free Gluten Free Pesto Sweet Potato

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

38.4g

per serving

38.4 g total

Fat

69.8g

per serving

69.8 g total

Protein

3.2g

per serving

3.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

pinch

Salt

for pesto

pinch

Black Pepper

for pesto

clove

Garlic

chopped

handful

Coriander

fresh leaves

OilsFats

Olive Oil

for pesto

Vegetables

piece

Sweet Potato

cut into wedges

Method

Preheat the oven to 180°C.

Blanch the sweet potato wedges in boiling salted water for 4 to 5 minutes.

Transfer wedges to a baking sheet and drizzle with oil and seasoning.

Roast in the oven for 6 to 8 minutes until tender.

Pulse coriander, garlic, oil, and seasoning in a food processor until smooth.

Serve the wedges stacked on a plate with the pesto drizzled around them.