Charred Sweet Potatoes with Pistachio-Chili Pesto

Servings: 8 servings

Time:

Ingredients:

Pistachio-Chile Pesto

⅓ cup extra-virgin olive oil

¾ cup pistachios

2 jalapeños, stemmed, seeded and chopped

½ cup mint leaves, roughly chopped

½ cup parsley leaves, roughly chopped

1 tablespoon honey

1 garlic clove, minced

1 lemon, zested and juiced

1 lime, zested and juiced

1 orange, zested and juiced

Kosher salt, to taste

Sweet Potatoes

2 large sweet potatoes, sliced ½-inch thick

¼ cup extra-virgin olive oil

Kosher salt, to taste

4 ounces goat cheese, crumbled

Mint leaves, for garnishing

Directions:

1. Make the Pistachio-Chili Pesto: Heat the oil in a small saucepan over medium-high heat. Add the pistachios and the jalapeños, and cook until the pistachios are toasted and the chilis are fragrant, about 3 minutes. Transfer to a bowl and let cool.

2. Add the cooled mixture to the bowl of a food processor with the mint, parsley, honey, garlic, lemon zest and juice, lime zest and juice, and orange zest and juice. Pulse until a coarse pesto forms; season with salt.

3. Prepare the Sweet Potatoes: Preheat the oven to 450°F. On a sheet pan, toss the sweet potatoes with the oil and salt. Roast, flipping halfway through, until tender and lightly golden, 30 to 35 minutes. 

4. Remove from the oven and preheat the broiler. Broil the sweet potatoes until lightly charred, about 3 minutes. To serve, transfer to a platter, drizzle with the pesto and garnish with crumbled goat cheese and mint leaves.