Hasselback-ed Sweet Potatoes with Garlicky Kale Pesto (+ Lung Health)
Prep time: 
Cook time: 
Total time: 
Serves: 5
Kale Pesto
  • 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
Hasselback-ed Sweet Potatoes
  • 5-6 Sweet Potatoes (try to find ones that are on the skinny side...)
  • 2 tsp Extra Virgin Coconut oil
For the Pesto:
  1. Blend all ingredients in a blender or food processor until chunky/smooth
  2. Taste and adjust seasoning (salt)
  3. Top off a baked sweet potato or roast tomato or bowl of soup.
  4. Freezes well!
For the Sweet Potatoes:
  1. Preheat the oven to 350*F
  2. Wash the potatoes and trim both ends off (they tend to taste mouldy).
  3. Place a chop stick (preferably disposable so that you don't ruin your good ones) on either side, lengthwise, of the potato.
  4. Make cuts through the potato, horizontally, stopping once your knife hits the chop sticks (see picture).
  5. Continue to make cuts, about ¼ inch apart, across the whole length of the sweet potatoes.
  6. Rub with a small amount of extra virgin coconut oil.
  7. Place on a parchment-lined baking sheet and bake for 60 minutes or until the middle slices become very soft.
  8. 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/