Sweet Potato Rounds with Basil Pesto

Perfect fall appetizers that we served at our fall farm dinner at Katharos Farm. Sweet Potatoes from Delvin Farm with pesto and creamy goat cheese and spiced pecans. Yum. 

Photography By Alyssa Jiosa | November 01, 2017

Ingredients

Sweet Potato Rounds
  • 1 sweet potato, peeled and sliced into ¼” rounds
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • ½ cup pecans
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ½ cup Crème Fraiche
  • 2 ounces goat cheese
  • 1 teaspoon cayenne pepper
  • ½ cup dried cranberries
Basil Pesto
  • 2 large cloves garlic
  • 2 cups fresh basil
  • 2 cups spinach
  • 1 bunch parsley
  • ¼ cup roasted pine nuts
  • 3 tablespoons lemon juice
  • ¾ cup olive oil
  • ¼ cup grated parmesan
  • salt to taste

Instructions

1. Toss sweet potatoes in olive oil and paprika. Place on parchment lined baking sheet. Bake in 350 degree oven for 25-35 minutes (or until soft).

2. Toss pecans in maple syrup and cinnamon. Bake on lined baking sheet at 350 for 10-15 minutes

3. To prepare pesto, place garlic in a food processor, pulse until shopped. Add basil, spinach, parsley and pine nuts,  process until chopped. Add olive oil and lemon juice. Process until blended. Stir in salt and Parmesan cheese.  

4. Mix crème fraiche, goat cheese, and cayenne pepper, set aside.

5. To serve, top sweet potatoes with basil pesto, crème fraiche mixture, pecans, cranberries, and sprouts (optional). 

 

 

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Ingredients

Sweet Potato Rounds
  • 1 sweet potato, peeled and sliced into ¼” rounds
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • ½ cup pecans
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ½ cup Crème Fraiche
  • 2 ounces goat cheese
  • 1 teaspoon cayenne pepper
  • ½ cup dried cranberries
Basil Pesto
  • 2 large cloves garlic
  • 2 cups fresh basil
  • 2 cups spinach
  • 1 bunch parsley
  • ¼ cup roasted pine nuts
  • 3 tablespoons lemon juice
  • ¾ cup olive oil
  • ¼ cup grated parmesan
  • salt to taste
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