1 medium sweet potato, sliced into about 1/2" thick * (make more if you wish!)
Steam sweet potato for about 10 minutes, or until it can be easily Pricked by a fork. You don't want to steam it too long or it will fall apart.
While the sweet potato is steaming, preheat the oven to 400 and make the pesto.
* No need to take the skin off, as it will help make it crispy.
Cilantro Pesto //
1/2 cup pumpkin seeds
1 cup (or one bunch of cilantro)
1 tsp sea salt
Juice of one lemon
1 tbsp nutritional yeast (optional, but addss umami!)
1 clove of garlic
1/2 cup olive oil
Pulse all ingredients except olive oil in a food processor. Add olive oil until all is well combined. You want to add the olive oil last so that the pesto doesn't get too sticky or gummy.
Assembly + Making Sweet Potatoes//
Line a baking sheet with parchment, and evenly spread out sweet potatoes. Place a piece of parchment over the sweet potatoes to evenly smash with a flat sided bowl, jar or another baking sheet.
Drizzle smashed sweet potatoes with olive oil, and a few generous pinches of sea salt.
Bake at 400 for 30 minutes.
Flip and top with pesto (about 1/2 tsp per potato).
Continue baking for 20 more minutes.
These will be delicious and ALMOST crispy!
recipe by Meredith Baird
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