SWEET POTATOES with a SIDE of PESTO

Need a good side dish or something for the buffet table this will do the trick.

Ingredients:

• 1 ½ LBS SWEET POTATOES
• 2 TBS OLIVE OIL
• SALT & PEPPER
• PINCH OF GARLIC POWDER

Preheat oven to 425º

Do not cut sweet potatoes, but scrub skins, dry and cut into ½-inch wedges. Spread out on a baking sheet, sprinkle with the olive oil, salt, pepper and garlic powder. Massage all the wedges well and bake in preheated oven for 25–30 minutes until tender enough to eat but now overdone and falling apart.

PESTO

• 1 CUP SLIVERED ALMONDS–toasted and cooled
• 1 CUP BASIL LEAVES
• 1 GARLIC CLOVE–or more to taste
• ¾ CUP OLIVE OIL
• 1/3 CUP PARMESAN OR ROMANOCHEESE–freshly grated
• 2 TBS LEMON JUICE–freshly squeezed
• SALT AND PEPPER–TO TASTE

In your food processor, blend the toasted almonds, basil, garlic clove, and olive oil. Pulse until smooth. Add freshly grated cheese and lemon juice and pulse a few times, scraping down the sides, until all is incorporated and smooth. Taste for salt and pepper. Serve the two together either as a dip or a sauce.

Buon Mangiata!