Green Garlic Pesto Sweet Potatoes

Green Garlic Pesto Sweet Potatoes

Yield: 6 servings


  • 2 ½ lb. sweet potatoes (2 large sweet potatoes), sliced into 2 inch by ½ inch wedges


  • Scant 1/2 cup almonds
  • 2 clove garlic
  • 1 cup green garlic or scallions, packed well
  • 1 cup parsley or spinach, packed well
  • 1/4 cup chickpea miso, heaping
  • 1 tsp. lemon juice
  • 3/4 cup olive oil or melted coconut oil
  • 1 tsp. salt


  1. Cover the sweet potatoes with water in a medium size pot, and sprinkle with ¼ tsp. salt. Cover, place over high heat, and set a timer for 10 minutes.
  2. Pulse the almonds in a food processor until almost evenly ground.
  3. Add remaining ingredients and blend until evenly mixed.
  4. Once the timer goes off, test a sweet potato. It should be fork tender, about 80-90% cooked through. Strain off the water, and place sweet potatoes back in the same pot.
  5. Add pesto to the pot, and turn the heat on medium high. Toss the sweet potatoes, adding a pinch of salt, until the pesto coats them nicely.
  6. Brown the sweet potatoes for about 5 minutes this way, until glistening. Taste and serve.


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