Sweet Potatoes with Almond Pesto
2 medium sized sweet potatoes, washed, peeled, and chopped into matchsticks (or spiralized)
1 tablespoon coconut oil
1/2 teaspoon of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
3 tablespoons chopped flat leaf parsley
1 teaspoon white bleached flour
3 tablespoons milk (cream, unsweetened almond, half and half, skim, most unflavored milks should work)
1/4 cup sliced, blanched natural almonds
3/4 cup hot water
- Blanch the almonds: Place the almonds in a bowl. Pour boiling water to barely cover the almonds. Let them sit for 2 minutes to soften, drain and set aside.
- In a deep bowl (cylindrical container if you have one), place the almonds, parsley, flour, garlic, water and milk. Use a hand blender to blend the entire mixture until it’s creamy but still a bit grainy and chunky. It will end up a thick texture, so, if you want it looser, I’d add some more milk. Set aside.
- Use the knife or spiralizer to turn your two sweet potatoes into matchsticks or noodles. In a salute pan or shallow pan on medium-high heat, add the coconut oil, then add the spiraled sweet potatoes. Cover and let cook for 5-7 minutes, uncovering to toss halfway through, until sweet potatoes are cooked through.
- Add the pesto cream to the cooked sweet potatoes, and stir thoroughly.
This dish was intended to be vegan, so I used almond milk and no cheese at the end, but obviously if you love and eat cream and cheese, I will NOT stop you from using them!