Description
Oil-free sweet potato rounds baked and smashed with herbed pea pesto. The perfect healthy appetizer for game-day or any-day!
Ingredients
Sweet Potato Poppers
- 3–4 sweet potatoes, scrubbed and cut into 1/2” rounds
Pea Pesto
- ¼ cup hemp hearts
- ½ cup frozen peas, thawed
- ¼ tsp garlic powder
- 1 cup packed fresh spinach (or sub basil)
- ¼ cup fresh dill (or sub basil or mint)
- 2 TBSP fresh lemon juice
- 2 TBSP runny tahini
- Himalayan sea salt
- Black pepper
For Serving
- fresh dill
- hemp hearts
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add your sliced sweet potato to the pan and bake them for 30 minutes, flipping them halfway for even baking.
- While the sweet potatoes are baking, prepare the pea pesto by add all remaining ingredients to a high speed blender. Pulse until well-combined but not pureed, scraping down the sides as needed to recombine.
- When the sweet potatoes are done, remove them from the oven and allow them to cool slightly before assembly.
- To assemble, smash ~1 Tablespoon of pea pesto onto each sweet potato rounds and serve them garnished with fresh dill and hemp hearts, if desired.
- Store leftover sweet potatoes and pea pesto in the refrigerator for up to one week.
Notes
Pea Pesto adapted from Love & Lemons
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free