JBT approved Hassle-back Sweet potato with Pesto.
First I cleaned the potatoes well and cut off the ends, then I sliced the potatoes thinly but not all the way through (use chopsticks to help as a guide). Drizzle well with garlic olive oil, coconut oil or melted ghee and season really well. Bake at 200C until soft on the inside and crispy on the outside. Drizzle with a little honey (optional). I hand chopped a pesto of sorts - basil leaves, activated pecans, garlic olive oil, 1/4 clove grated garlic, lemon zest and juice, salt flakes, Parmesan or nutritional yeast to taste. Serve topped with pesto and a large side salad. #yum #JBT #cleaneating #nourish #wholesomekids #wholefood