Oven roasted sweet potatoes with herbs
Prep time : 40 minutes
Servings : 6
INGREDIENTS
- 2 medium sweet potatoes, thinly sliced
- 60ml (¼ cup) live sun-dried tomato pesto
- 30ml (2 tbsp.) salted or unsalted, plant butter, softened
- Fine herbs (rosemary, thyme, and parsley)
- Salt and pepper, to taste
Oven-roasted sweet potatoes with pesto, butter, and fresh herbs. A simple, flavorful, and elegant side dish for any occasion.
INSTRUCTIONS
- Preheat the oven to 425°F (220°C). Lightly butter a baking dish and set aside.
- Wash and scrub the sweet potatoes, then pat them dry with paper towels.
Using a mandoline or a sharp knife, slice them into thin rounds about ⅛ inch (3mm) thick. Place the slices in a large mixing bowl. - Melt the plant butter, then stir in the live sun-dried tomato pesto, herbs, salt, and pepper. Mix well.
- Pour the butter and pesto mixture over the sweet potato slices. Toss gently to coat them evenly.
- Arrange the slices neatly in the prepared baking dish. Bake for about 40 minutes, until the potatoes are tender and lightly golden.
- Sprinkle with fresh herbs before serving.
