Sweet Potatoes with Almond Pesto

1. 1

   Preheat the oven to 425.

2. 2

   On a baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Roast for 25 to 30 minutes, turning occasionally, until tender and golden brown.

4. 4

   Meanwhile, in a pie plate, toast the almonds for about 3 minutes, until lightly golden; let cool completely.

5. 5

   In a food processor, pulse the almonds with the basil and garlic until finely chopped.

6. 6

   With the machine on, drizzle in the remaining 3/4 cup plus 2 tablespoons of olive oil.

7. 7

   Transfer the pesto to a small bowl, stir in the cheese and lemon juice and season with salt and pepper.

8. 8

   Serve the potatoes with the pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.