Sweet Potato Wedges

Ingredients

• 1 kg organic sweet potatoes
• 8 tbsp olive oil
• Salt
• Pepper
• 2 handfuls parsley (5 g each)
• 1 Garlic clove
• 0.5 lemon
• 4 tbsp walnuts (15 g each)
• 2 tbsp cashews (15 g each)

Instructions

1. 1.

   Wash, dry, and cut the sweet potatoes into wedges. Toss with 2 tbsp oil, salt, pepper, and mix well. Spread evenly on a parchment‑lined baking sheet and bake at 180 °C (160 °C fan, gas 2–3) for about 50 minutes until golden brown.

2. 2.

   Meanwhile, wash and dry parsley; reserve some leaves for garnish. Peel garlic. Squeeze half a lemon. Roughly chop walnuts and set aside 2 tbsp for topping. Chop cashews as well. Blend nuts with parsley, garlic, remaining oil, 2 tbsp lemon juice, salt, pepper into a creamy pesto; add cold water if needed to reach desired consistency.

3. 3.

   Arrange the baked wedges on plates, drizzle with pesto, and sprinkle with reserved walnuts and parsley leaves. Serve extra pesto on the side.