toodle.

Sweet Potato Wedges with Coriander Pesto

Blanched sweet potato wedges roasted until tender and served with a zesty, homemade coriander and garlic pesto.

VegetarianVeganHealthyDairy FreeGluten FreePestoSweet Potato

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 38.4 grams 38.4 grams
Fat 69.8 grams 69.8 grams
Protein 3.2 grams 3.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
1
pinch
Salt
for pesto
1
pinch
Black Pepper
for pesto
1
clove
Garlic
chopped
2
handful
Coriander
fresh leaves
OilsFats
30
ml
Olive Oil
45
ml
Olive Oil
for pesto
Vegetables
1
piece
Sweet Potato
cut into wedges

Steps

  • Preheat the oven to 180°C.
  • Blanch the sweet potato wedges in boiling salted water for 4 to 5 minutes.
  • Transfer wedges to a baking sheet and drizzle with oil and seasoning.
  • Roast in the oven for 6 to 8 minutes until tender.
  • Pulse coriander, garlic, oil, and seasoning in a food processor until smooth.
  • Serve the wedges stacked on a plate with the pesto drizzled around them.