Get ready to elevate your sweet potato game with our delicious Roasted Sweet Potatoes with Cilantro Pistachio Pesto recipe! This dish combines the natural sweetness of roasted sweet potatoes with the vibrant flavors of a homemade cilantro pistachio pesto.

The star of the recipe are the sweet potatoes. Peel and cut them into wedges, creating bite-sized pieces that will roast to perfection. Place the sweet potato wedges on a baking sheet, ready to be transformed into caramelized delights. Drizzle them with a tablespoon of extra virgin olive oil, ensuring each wedge is coated evenly. Season with salt, black pepper, chili powder and half of the lime zest. These ingredients will enhance the natural sweetness of the sweet potatoes and add a subtle hint of tanginess.

Preheat your oven to 400°, creating the ideal environment for the sweet potatoes to roast. Slide the baking sheet into the oven and let the magic happen for approximately 20-25 minutes. Keep an eye on them as they turn tender and develop a beautiful, caramelized crust.

While the sweet potatoes are roasting, prepare the cilantro pistachio pesto. This vibrant and herbaceous sauce will take your dish to the next level. In a food processor, combine minced garlic, cilantro, shredded parmesan cheese, 1 cup of pistachios, fresh lime juice and extra virgin olive oil. Blend until you reach your desired consistency, whether you prefer a chunky or smooth pesto. Season with salt and pepper to taste, adjusting the flavors to suit your preference.

Once the sweet potatoes are tender and caramelized, remove them from the oven and let them cool slightly. While they are still warm, toss them gently with the prepared cilantro pistachio pesto. The warm potatoes will absorb the flavors of the pesto, creating a mouthwatering combination.

To serve, sprinkle the roasted sweet potatoes with the remaining chopped pistachios and lime zest. These finishing touches add a delightful crunch and a burst of freshness to each bite.

Prep Time:  10  minutes   |    Cook Time:  20 minutes   |    Total Time:  30 minutes   |    Servings:  6-8

Sweet Potatoes:

• 3 pounds sweet potatoes, peeled and cut into wedges
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• ½ teaspoon  Stonemill  Chili Powder
• Zest of 1 lime, divided

Cilantro Pesto:

• 1 teaspoon  Stonemill  Minced Garlic
• 1 bunch cilantro, stems removed
• ¼ cup  Reggano  Shredded Parmesan Cheese
• 1 ¼ cups  Southern Grove  Pistachios, shells removed, divided
• 3 tablespoons fresh lime juice
• ¼ cup + 2 tablespoons  Carlini  Extra Virgin Olive Oil
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

Directions:

1. Preheat oven to 400°.
2. Place sweet potatoes on a baking sheet. Toss with oil, seasonings and half of the lime zest. Bake for 20-25 minutes or until tender and caramelized.
3. Meanwhile, prepare pesto: In a food processor, combine garlic, cilantro, parmesan, 1 cup pistachios, lime juice and olive oil until desired consistency is reached. Season to taste with salt and pepper.
4. Roughly chop remaining ¼ cup pistachios.
5. Toss warm potatoes with pesto. To serve, sprinkle potatoes with remaining pistachios and lime zest.

Recipe Courtesy of Chef Kates, ALDI Test Kitchen