Hasselback-ed Sweet Potatoes with Garlicky Kale Pesto (+ Lung Health)
Author: Dana McIntyre
Prep time:
Cook time:
Total time:
Serves: 5
- 4-5 Lacinato Kale leaves (or any kale, just remove the stem if not using lacinato)
- 6 Garlic Cloves
- 2 Tbsp Capers
- 3 Tbsp Dulse
- 1 Lemon, zested
- 1 Tbsp Lemon Juice
- ½ tsp dried Chili Flakes (leave out if sensitive to spice or nightshades)
- ⅓ c Extra Virgin Olive Oil
- Sea(weed) Salt, to taste
- 5-6 Sweet Potatoes (try to find ones that are on the skinny side...)
- 2 tsp Extra Virgin Coconut oil
- Blend all ingredients in a blender or food processor until chunky/smooth
- Taste and adjust seasoning (salt)
- Top off a baked sweet potato or roast tomato or bowl of soup.
- Freezes well!
- Preheat the oven to 350*F
- Wash the potatoes and trim both ends off (they tend to taste mouldy).
- Place a chop stick (preferably disposable so that you don't ruin your good ones) on either side, lengthwise, of the potato.
- Make cuts through the potato, horizontally, stopping once your knife hits the chop sticks (see picture).
- Continue to make cuts, about ¼ inch apart, across the whole length of the sweet potatoes.
- Rub with a small amount of extra virgin coconut oil.
- Place on a parchment-lined baking sheet and bake for 60 minutes or until the middle slices become very soft.
- Top with pesto as soon as they come out of the oven.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/hasselback-ed-sweet-potatoes-with-garlicky-kale-pesto-lung-health/
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