Roasted Sweet Potato Wedges with Cilantro-Almond Pesto

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Roasted Sweet Potato Wedges with Cilantro-Almond Pesto. Nutty toasted almonds combine with cilantro in a simple pesto that tops tender roasted sweet potato wedges. A squeeze of lime adds brightness and character.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in the oven; preheat oven to 425 degrees F.

  • Toss sweet potatoes with 1 Tbsp. oil and 1/4 tsp. salt in a large bowl. Spread in an even layer on the heated baking sheet. Roast, flipping once halfway through, until tender and beginning to brown, about 20 minutes.

  • Meanwhile, combine cilantro, bell pepper, almonds, garlic, lime juice, ground pepper, and the remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl. Mash together with the handle of a wooden spoon to marry the flavors.

  • Divide the sweet potato wedges among 4 plates and top with the pesto.

 

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