Basil Sweet Potatoes with Pine Nuts
Ingredients
- 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
Servings: people
Instructions
- Preheat oven to 400 degrees F.
- Peel and dice sweet potatoes into ΒΌ 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.
Recipe Notes
Keep a watchful eye as you toast the pine nuts. They are sneaky and burn easily...especially when you're not looking.