Wednesday, June 5, 2013

Stand Out Sides: Pesto Roasted Sweet Potatoes

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My brain sometimes is possessed by someone who has no filter; especially when I'm trying to make a situation less awkward.  For instance, our office is locked and you need a key card to enter.  Of course, the bathrooms are outside this door, so you have to remember your key card.  So, everytime I walk out of the doors, I hold it open for anyone else coming in (that I work with, obviously).
But there's always that awkward pause while the other person walks down the hallway to where I'm standing.  Well yesterday, one of the girls saw me standing there and rushed down the hallway so I wouldn't have to stand there too long and she slipped.  I felt so bad because I thought she was embarrassed and it was all my fault (for trying to be nice and hold the door).  In an attempt to make her feel better, I blurted out:

"Gosh, I HATE when I slip.  This floor is so slippery.  Just the other day my heel caught and I flew forward, caught myself on the door knob, the door knob turned, and I practically fell down".  Now that doesn't sound bad but I had all the coordinating gestures to go along with it.  A brain possessed.  It's sort of like these pesto roasted potatoes.  I had extra pesto from another dish and told John to pour some over the potatoes as they roast.  He was wondering where my mind was but, in the end, I was vindicated.  They were the best potatoes I'd ever eaten!!
Pesto Roasted Sweet Potatoes
Serves:  4
2 large sweet potatoes
Garlicky Basil Pesto:
1 cup basil
2 tablespoons pine nuts, toasted
4 cloves garlic
1 1/2 tablespoons grated parmesan cheese
1/3 cup olive oil

Preheat the oven to 400 degrees F.  You can also grill these but cut them a bit bigger so they don't fall through the grill grates!

Dice the sweet potatoes into 1-inch chunks, set aside. 

In a small food processor, combine pine nuts and garlic until minced.  Add basil and parmesan cheese, grinding until no full basil leaves remain.  Keep the blender on and slowly pour in the olive oil until a thick, yet viscous consistency is achieved.

Toss the diced potatoes with the pesto mixture.  Pour onto a large cookie sheet making sure the potatoes are in a single layer and bake for 20-25 minutes, until golden brown.  Alternatively, place potatoes onto the grill and grill for 10-15 minutes, until grill marks form.  Be careful of flare-ups (we would suggest using tin foil!).

Serve immediately.

Until the next time my oven is on...





1 comment:

  1. I love the flavors you incorporated into these! So tasty. My mouth is watering like crazy - you know how much I love roasted potatoes! Don't you? (P.S. You typed know for knob.)

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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