Slow Roasted Sweet Potato Wedges – With Homemade Pesto

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!

 

 

 

sweet potato wedges