Roasted Basil Sweet Potatoes with Pine Nuts
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?!
In case you feel like switching this recipe up a bit. Try theses substitutes for a different take.
SUBSTITUTES
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?
- 2 whole sweet potatoes peeled and cubed
- 2 tbsp basil leaves chiffonade
- 1 tbsp pine nuts
- 1/2 tsp salt & pepper to taste
- 1.5 tbsp olive oil
- Preheat oven to 400 degrees F.
- Peel and dice sweet potatoes into ¼ inch cubes. Toss them in salt, pepper, basil, and olive oil to coat evenly. Set some of the fresh basil ribbons aside to sprinkle on top after cooking.
- Place cubed potatoes in the middle rack of oven uncovered for 30 minutes.
- While the potatoes are roasting, toast the pine nuts on medium-low heat in a small frying pan. Toss them around occasionally for about 3-5 minutes. When the toasted aroma starts and the nuts become lightly browned they are done. Remove from heat and set aside.
- When 30 minutes is up, move the potatoes to the top rack and set on low broil for 5 minutes. They helps the sweet potatoes form a crust.
- Serve with pine nuts and fresh basil ribbons on top.
Keep a watchful eye as you toast the pine nuts. They are sneaky and burn easily...especially when you're not looking.
MANGIA!
