We grow many things well on our farm, but sweet potatoes are not one of them – our growing season is too short. So instead, we rely on farmers in much warmer climates to do it for us. Nonetheless they are a nutritional powerhouse, and one of my favourite vegetables. Baking is my preferred way to cook them. We do grow lots of fragrant cilantro, and through life-cycle harvesting we enjoy its aromatic leaves, green coriander seeds and lacy white flowers. The pesto brings together lots of citrusy cilantro leaves and bright balancing flavours in a tasty condiment ready to complete a deliciously baked sweet potato. –Michael Smith

Maple-Glazed Sweet Potatoes With Pesto

This baked sweet potato recipe gets PEI Chef Michael Smith's unique touch with maple syrup, coriander seeds and fennel seeds. A dollop of creamy cilantro cashew pesto adds freshness and adds a savoury twist.

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Course Side Dish

Cuisine Vegetarian

Ingredients

Cilantro Cashew Pesto

1 large bunch fresh cilantro leaves and stems
1 cup unsalted roasted cashews
4 cloves garlic sliced
½ cup extra-virgin canola or olive oil
1 lemon zest and juice
4 oz Parmigiano Reggiano cheese grated
½ tsp sea salt

Maple-Spiced Sweet Potatoes

2 large sweet potatoes unpeeled
1 tbsp vegetable oil, olive oil
sea salt
freshly ground pepper
¼ cup pure maple syrup
1 tbsp fennel seeds
1 tbsp green coriander seeds

Instructions

Cilantro Cashew Pesto

Measure the cilantro, cashews, garlic, canola oil, lemon zest and juice, cheese and salt into a food processor. Purée until a smooth, bright paste emerges, scraping down the sides a few times along the way. Reserve or transfer to a resealable container and refrigerate leftovers for up to 5 days.

Maple-Glazed Sweet Potatoes

Preheat the oven to 350°F (180°C). Turn on the convection fan if you have one. Line a baking sheet with a silicone baking mat or parchment paper.
Slice sweet potatoes in half lengthwise (or cut each potato into 4 wedges for smaller side portions)
Use the point of a small sharp knife to lightly score the surface of the sweet potatoes in a diamond pattern, making cuts ½ inch (1 cm) deep at ½-inch (1 cm) intervals. (For smaller side portions, no need to score the wedges.)
Arrange the sweet potatoes cut side up on the prepared baking sheet and lightly oil the tops. Season with salt and pepper. Bake for 45 minutes.
Carefully brush the potatoes with maple syrup and evenly sprinkle with the fennel seeds and coriander seeds. Continue baking until glazed and tender, 15 minutes or so more.
Serve with a generous dollop of cilantro cashew pesto on top. Garnish with cilantro flowers, if any, and a few tender stems.