3-4 Sweet Potatoes (sliced into 1/4 " discs)
3 Tbsp. Olive Oil
2-3 Garlic Cloves, crushed
1/2 tsp. Sea Salt
1/8 tsp. Black Pepper
Optional: 1-2 Tbsp. Parmesan Cheese, grated
(or vegan Rice Sprinkle), for garnish
Place garlic, salt & pepper, and olive oil in a large bowl and mix together. Add the slices of sweet potato and toss until evenly coated. Place on a large baking sheet that is covered with parchment paper, and bake at 350° for 40 minutes, turning over when half way baked. They will look golden brown on the edges. Depending on your oven, you may need a little more or less time, so keep an eye on them. Remove from oven, and place on a large plate. Drizzle with the pesto sauce, or serve the sauce on the side. They may also be had alone, or with one of the other dips here on this site. Enjoy!Remove from oven, and place on a large plate. Drizzle with the pesto sauce, or serve the sauce on the side. Then, sprinkle with a little cheese, if you like. They may also be had alone, or with one of the other dips here on this site. Enjoy!
Pesto Drizzle Sauce
2 cups Basil, fresh packed leaves
1/4 cup Pine Nuts, organic, toasted
2 Garlic Cloves
2/3 cup Olive Oil, organic
Sea Salt and Black Pepper, freshly ground, to taste
1/2 cup Parmesan or Pecorino Romano Cheese, freshly grated
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Pulse in the cheese at the very end. Season with salt and pepper. Serve the Pesto Sauce on top, or on the side in a bowl. If you are serving the Sauce on the side, you may drizzle a little olive oil on top, if you wish.