Charred Sweet Potatoes with Pistachio-Chili Pesto
“I’ve made this dish for my last four Thanksgivings and I don’t see that changing anytime soon,”
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Saucepan
- Baking sheet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
Ingredients
- Pistachio-Chile Pesto
- ⅓ cup extra-virgin olive oil
- ¾ cup pistachios
- 2 jalapeños, stemmed, seeded and chopped
- ½ cup mint leaves, roughly chopped
- ½ cup parsley leaves, roughly chopped
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1 orange, zested and juiced
- Kosher salt, to taste
- Sweet Potatoes
- 2 large sweet potatoes, sliced ½-inch thick
- ¼ cup extra-virgin olive oil
- 4 ounces goat cheese, crumbled
- Mint leaves, for garnishing
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