I love this recipe as an appetizer or side dish to a simple soup or salad lunch. And the best part is my kids like it too!! An added bonus is that it is made from healthy, anti-inflammatory ingredients, so it is a win for everyone. Some of the highlights include:
- Sweet potato is unparalleled as an antioxidant, helping to prevent free radical damage in the body. It’s high fiber content and adiponectin also make it a good regulator of blood sugar. Check out another sweet potato recipe here.
- Basil is not only a delicious herb to add to many recipes, but also has anti-bacterial properties that come from its volatile oils making it a natural food preservative. It is also nutrient-rich and anti-inflammatory producing cardiovascular benefits.
- Extra Virgin Olive Oil (EVOO) is a healthy monounsaturated fat that has been extensively studied as an important part of a healthy diet. When EVOO is included in the diet, researchers have seen improvements in blood sugar control, heart and liver conditions, as well as improvements in cognitive function.
Sweet Potato Toast with Pesto
- 2 Sweet Potatoes peeled and sliced (a mandolin works well)
- 1 1/2 cups chopped fresh basil
- 1 1/2 cups chopped baby spinach
- 2 cloves garlic chopped
- 2 tsp freshly squeezed lemon juice
- 1/4 cup walnuts
- 1/4 cup extra virgin olive oil
- 1/4 tsp sea salt or to taste
- 1 pint grape or cherry tomatoes cut in halves or quarters
- Place sliced sweet potatoes in the toaster oven and set to toast. You will likely need to toast them through twice. Keep an eye on them to prevent burning.
- While the sweet potatoes are toasting, place next 5 ingredients in your food processor. While it is running, pour olive oil to desired consistency. Add sea salt to taste.
- Slice cherry or grape tomatoes in halves or quarters.
- Assemble the toasts by placing sweet potato slices on a plate and top with pesto and then tomatoes. Serve and enjoy!