Sweet Potato Wedges with Pesto
Sweet Potato Wedges with Pesto - Great tuber with spicy topping
Healthy, because
Even smarter
Nutritional values
Sweet potatoes shine with calcium and phosphorus. These minerals help to build strong bones and strong teeth. As a true immune booster, the spicy herb arms us Parsley prepares us for the cooler season. Vitamins C, E and B as well as carotenoids and the minerals iron, calcium and magnesium boost the immune system.
Instead of sweet potato wedges, you can also prepare potato wedges. The pesto can also be adapted to your own taste with other herbs: Basil, spinach or arugula, among others, also fit well.
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17.9 mg | (149 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 36 ozs organic Sweet potato
- 8 Tbsps olive oil
- salt
- peppers
- 2 handfuls parsley
- 1 garlic clove
- ½ lemon
- 4 Tbsps walnut kernels
- 2 Tbsps Cashews
Kitchen utensils
Preparation steps
Clean sweet potatoes, wash thoroughly, pat dry and cut into wedges. In a bowl, drizzle with 2 tablespoons oil, season with salt and pepper, and mix well. Spread sweet potato wedges evenly on a baking sheet covered with baking paper and bake in a preheated oven at 180 °C / 350 °F for about 50 minutes until golden brown.
Meanwhile, for the pesto, wash parsley, shake dry and set aside a few leaves for garnish. Peel garlic. Squeeze half of the lemon. Coarsely chop walnuts and set aside 2 tablespoons for garnish. Chop cashews as well. Blend nuts with parsley, garlic, remaining oil, 2 tablespoons lemon juice, salt and pepper until creamy; add a little cold water if needed and season pesto to taste.
Arrange sweet potato wedges on plates, drizzle some pesto on top and sprinkle with remaining walnuts and parsley leaves. Serve the remaining pesto separately.
