Ingredients
2 large sweet potatoes (organic preferably then you can leave the skin on)
1tbsp olive oil
1/2 tsp chilli flakes
1 tsp smoked paprika
1/2 tsp sea salt flakes
For the Pesto
1/4 cup pine nuts
2 tbsp olive oil
1 cup fresh basil
1 clove garlic
1/2 lemon squeezed
2 tsbp nutritional yeast
pinch salt
Method
Preheat the oven to 160ºC
Slice the two potatoes down the centre (lengthways) and then slice into wedges around 3cm thick
Add them to a deep baking tray then coat in the olive oil, smoked paprika, chilli and salt *the deeper baking tray helps them hold moisture
Bake in the oven for 25 minutes, then take out, stir the potatoes then place back in the oven for a further 25 minutes
*tip, add a dash more olive oil if the edges are starting to burn and lightly cover with a sheet of tin foil*
For the Pesto
Simply blitz the ingredients together in a food processor and serve alongside the cooked wedges
Enjoy!
