Sweet Potatoes Anna with Pumpkin Seed Pesto
Savor Sweet Potatoes Anna with Pumpkin Seed Pesto for a delicious fall side dish inspired by Ecuadorian cuisine. Perfect for your dinner table!
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Cooking tools:
- Food processor
- Nonstick skillet
- Porcelain dish
- Aluminum foil
- Serving platter
- Serving bowl
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Spoon
Ingredients
- 1 cup toasted pumpkin seeds
- 4 tbsp refined coconut oil
- ¼ cup shallot, minced
- 2 garlic gloves, minced
- 1 tsp pink Himalayan sea salt
- 1 tsp aji amarillo chile powder
- 3 large sweet potatoes, peeled, sliced into very thin slices
- 1 tbsp refined coconut oil
- pink Himalayan sea salt
- freshly ground pepper
- ¾ cup roasted pumpkin seeds
- 2 cloves garlic
- 2 tbsp chopped cilantro
- 1 tbsp chopped parsley
- 2 tbsp avocado oil
- 3 tbsp extra virgin olive oil
- Toffutti® Better Than Sour Cream
- Apple Cider vinegar powder
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