Sweet potatoes are a great way to load up on your carbohydrates after a workout. Add a heavy spoon of this to a meal with juicy steak or lean pork dish and you’ve got a perfect balance of protein and carbs. It is my favorite starchy side dish to make. In fact, I have to stop myself from eating bowls of this. Roasting the potato/squash really enhances its nuttiness. Fresh herbs always brighten up a dish, but I also like to toss in some basil to roast with the veggies. Doing this adds another depth of earthiness. Plus, who doesn’t like fresh herbs?!
WALNUTS: Okay so I totally don’t understand why pine (pignoli) nuts are so expensive, but they are. And if you’re like me you really can’t justify spending $12+ on 8 ounces of nuts. The pinoli nut is the staple ingredient in pesto along with basil, garlic, and olive oil. In pesto, it’s hard for me to notice the flavor as much since they are ground up and not whole…so I use walnuts. It’s not as Italian but I’m not swimming in a lot of cash here so that’s what I do. The same applies with this dish. Although, pine nuts are really the best option.
BUTTERNUT SQUASH: Additionally, you may substitute butternut squash for sweet potato if you’re monitoring your carbohydrate and sugar intake. Butternut squash has half the sugar but the same amount (or more!) of the other important nutrients like vitamin C and potassium. The flavor combo will be fantastic with sweet potato OR butternut squash. So you tell me, which way is better?
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