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.
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.