Pesto Sweet Potatoes

Photo: Pesto Sweet Potatoes
Purple Okinawan sweet potatoes and bright green pesto make a colorful and flavorful side dish.
Yield
4-6 Side Servings
Vegan
Soy-Free
Appetizers and Sides
Ingredients
  • 2 medium-sized Okinawan sweet potatoes
  • 2-3 Tablespoons olive oil
  • 1 Tablespoon water
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup prepared pesto
  • ½ cup crumbled feta cheese (optional)
Instructions
  1. Preheat oven to 425°.
  2. Peel and rinse potatoes. Slice into small chunks and arrange in a 9"x 13" baking pan.
  3. Add olive oil, water, salt and pepper, and toss to coat. Bake 20 minutes or until cooked through and starting to brown on the edges.
  4. Pour pesto onto potatoes, toss to coat, and bake 5 minutes more. Sprinkle with feta cheese if desired. Let cool before serving. Enjoy!