Pesto Sweet Potatoes ~
Thinly sliced sweet potatoes tossed in basil pesto and Parmesan cheese.
Serve with Roasted Vegetable Wellington and Mushroom Gravy for Thanksgiving or Christmas dinner!
Sweet Potato Gratin Recipe
I like this recipe because the herbaceous flavor of the pesto contrasts beautifully with the natural sweetness of the potatoes. It’s also super easy to make with just a few ingredients and a modern alternative to traditional holiday sweet potato dishes that always gets loads of compliments.
Ingredients for Pesto Sweet Potatoes
You will need the following:
- Non-stick cooking spray, or 1 teaspoon olive oil
- 2 pounds sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1/2 cup fresh basil pesto
- 1/4 cup vegan Parmesan cheese, shredded
Ingredient Notes
- Sweet Potatoes – You’ll need about 3 medium size potatoes for this recipe. Look for sweet potatoes with firm skins and a vibrant color. I peeled the potatoes purely for aesthetics but if your personal preference is to leave the sweet potato skin on, go for it. If you want to use Russet potatoes, the recipe will still work, but you won’t get the sweet and savory contrast of using sweet potatoes. Pro Tip: Use a food processor to ensure even slicing of the sweet potatoes.
- Fresh Basil Pesto – This recipe is a great way to use leftover pesto and while you can’t beat the freshness of Homemade Pesto, storebought works just fine. Trader Joe’s has a good vegan pesto with kale in their refrigerated section that works well with this recipe.
- Vegan Parmesan Cheese – I use Violife brand. For a stronger cheese flavor, try crumbled vegan feta cheese.
How to Make Pesto Sweet Potatoes
STEP ONE: Preheat the oven to 400°F. Spray a 9-inch round baking dish with non-stick cooking spray, or lightly brush with olive oil.
STEP TWO: In a large bowl, toss the sweet potato slices with the pesto until fully coated.
STEP THREE: Arrange the sweet potatoes in the prepared baking dish in an overlapping single layer pattern and sprinkle with Parmesan cheese.
STEP FOUR: Cover with aluminum foil and bake for 45 minutes. Remove cover and continue baking for an additional 10 minutes, or until potatoes are fork tender. Serve hot or at room temperature.
More Holiday Side Dish Recipes You’ll Love!
- Vegan Wild Rice Stuffing
- Slow Cooker Cheesy Corn
- Savory Mashed Sweet Potatoes
- Balsamic Green Bean Salad
- Brussels Sprouts Gratin
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Pesto Sweet Potatoes
Ingredients
- Non-stick cooking spray or 1 teaspoon olive oil
- 2 pounds sweet potatoes peeled and sliced into 1/4-inch rounds
- 1/2 cup fresh basil pesto
- 1/4 cup vegan Parmesan cheese shredded
Instructions
- Preheat the oven to 400°F. Spray a 9-inch round baking dish with non-stick cooking spray, or lightly brush with olive oil.
- In a large bowl, toss the sweet potato slices with the pesto until fully coated.
- Arrange the sweet potatoes in the prepared baking dish in an overlapping single layer pattern and sprinkle with Parmesan cheese.
- Cover with aluminum foil and bake for 45 minutes. Remove cover and continue baking for an additional 10 minutes, or until potatoes are fork tender. Serve hot or at room temperature.
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