cilantro walnut pesto

INGREDIENTS:
2 -3 sweet potatoes, about 1#, peeled
1 TBS Extra Virgin Olive Oil
1 teaspoon ground cumin
1/2 tsp. kosher salt
Freshly ground pepper, to taste
2-4 Tbs. finely chopped fresh cilantro

DIRECTIONS:
Preheat an oven to 400°F.

Cut the potatoes lengthwise into slices 1/2 inch thick squares…so that they look like french fries. Place in a bowl.

Mix the oil and cumin together and pour over sweet potatoes, mixing well to coat.

Preheat a nonstick baking sheet in the oven for 5 minutes. You can also use non-stick aluminum foil to prevent any sticking. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes.

Transfer the potatoes to a serving dish and sprinkle with the salt, a grind of pepper and the cilantro. Toss gently to coat. Serve immediately.

{21 Jun 2011} {Tags: , , }