Roasted Sweet Potato with Kale + Walnut Pesto// Winter Comfort
I really do not like cold weather. If I could, I would migrate south for the winter and skip the whole thing. Snow is beautiful, yes, and back in Colorado it was. But when you live in an urban environment, snow is a real pain in the butt. It’s nice when fresh and fluffy but within a day, it becomes a grey, muddy, slush that splatters and sticks. to. everything. And then freezes into something resembling an indoor rock wall.
I can’t escape the reality of winter so I find comfort in the kitchen. I don’t mean binge-ing the winter blues into oblivion; I mean making warm, hearty, nourishing meals that fill, and warm, me up. Instead of cursing the cold, I use this opportunity to roast, bake, toast, broil, and boil winter’s minimal (but hearty) bounty.
One particular tuber gets some special attention, the sweet potato (or yam). These nutrient-dense spuds have made their way into my breakfasts, lunches, dinners, and desserts. Salute the spud, my friend, for it will never let you down.
Like many of you, this time of year I am trying to be as frugal as possible. Holiday expenses always leave the piggy bank a little lean. It can be a challenge when you are trying to eat well, especially when just-add-water ramen noodles look so tempting and are always dirt cheap. This is why I ALWAYS have sweet potatoes on hand. They are nourishing, filling, and cheap. They are also starchy; during the colder months, this isn’t necessarily a bad thing. Instead of reaching for the typical comfort foods (mac and cheese, baked ziti, sour cream mashed potatoes…), reach for the humble yam.
Real, homemade pesto is a wonderful thing. So beautifully simple, you can modify it to meet your tastes. I had kale on hand so I decided to tweak the traditional basil and pine nut variety. In line with being thrifty, I also used walnuts and hemp seeds instead of pricey pine nuts. I made a decent sized batch as it keeps well in the fridge. Here I shmeared it on my sweet potatoes, but it’s fantastic on crusty bread, zucchini noodles, spaghetti squash, sandwiches, pizza, with buratta….
If you are looking for something hearty, comforting, and delicious, this is for you.
Prep time:
Cook time:
Total time:
Serves: 2 servings
- 1 medium bunch of kale (I used curly, but any variety will work)
- ¼-1/2 cup raw hemp seeds
- ¼ cup walnuts
- 1-2 large garlic cloves
- Juice of 1 lemon or 1 Tablespoon apple cider vinegar
- 2 finger pinch of fine sea salt
- 1 finger pinch of freshly found pepper
- ¼ cup extra virgin olive oil
- Optional: 2-4 Tablespoons nutritional yeast
- 1-2 large organic garnet or jewel yams/ sweet potatoes
- 1-2 finger pinches of the following:
- Paprika
- Chili powder
- Garlic powder
- Freshly ground pepper
- Sea salt
- Hefty drizzle of extra virgin olive oil
- In a small food processor, pulse raw garlic cloves into a paste.
- Add remaining ingredients, except for olive oil, and pulse.
- While the food processor is running, slowly add olive oil until the desired consistency is achieved. (Use more or less oil, as needed).
- Taste and add more seasoning, if needed.
- Preheat oven to 400°F (200°C).
- Slice scrubbed sweet potatoes into even rounds, about ¼ inch thick.
- Arrange in single layer on parchment-lined sheet pan and drizzle with olive oil.
- Sprinkle slices with seasonings and flip to evenly distribute.
- Place on middle rack and bake for 30 minutes.
- After 30 minutes, flip the potatoes and bake for another 20-30 minutes (I like 'em crispy and a little burnt)
- While still warm, add a bit of pesto and voila!
I ended up having to use two sweet potatoes the second time around. One tater just isn’t enough. Seriously, these are addicting.
Love and light,
Renee
Looks good
I’m not a big fan of winter time either so I feel your pain.
The recipe looks totally yummy.
Thanks so much for sharing.
I just made hemp seed pesto on the weekend to go with black bean burgers. Looks like I may have to do a second batch to try out this recipe. Thanks for sharing:)
Hi Laura!
Thank you for you comment 🙂 I just swung by your blog- your most recent Sprouted Grain Applesauce Blueberry Cake post looks absolutely divine! I’ve always wanted to make my own sprouted grain goodies.
Renee
Hi Renee, I love making my own pesto but haven’t made a kale one before. Stupid me… This looks incredible. Pinning so I make sure I try it this week 🙂
Hi Vanessa,
Thank you! You have a lovely blog 🙂
Renee
I absolutely love sweet potatoes and your recipe looks so amazing! I’m gonna try it soon 😀 omomomomo!
Thanks, Agness! I hope you like it!
i echo your thoughts…. living in minnesota the snow is beautiful, but the cold and the length of time the dreary days drag on is tough. the kitchen is also my retreat. yams/sweet potatoes are the perfect comfort food, budget wise and so flavorful. beautiful recipe.
Thanks, Amanda! 🙂 I just took a peek at your blog and saw your book, Smitten with Squash. Love! I will have to check it out. It’s so encouraging to meet other like-minded and inspirational people.
Renee
Yup, these are going on the menu for Superbowl Sunday. I’ve tried all kinds of leafy greens in pesto, but have never thought of using hemp hearts before. I’m intrigued… 🙂
Hemp hearts/seeds are awesome! Enjoy 🙂
What a great idea! And it looks incredibly yummy also.
Thanks for sharing this creative recipe, cheers!
Here is myf little food recipe website if you have little bit time please viste my site : http://recipefd.blogspot.com/
And again Thanks for share this recipe ..
Thank you! I took a peek at your site- so much inspiration!
Renee