medium yellow and purple sweet potatoes
tablespoons wild leek pesto
tablespoons sunflower oil
- Peel the potatoes (optional), and cut them into wedges.
- In small mixing bowl mix pesto and oil.
- Place the potato wedges on a pre-heated grill.
- Grill the sweet potato wedges for about 6 minutes per side. Last couple minutes of grilling brush potatoes with the prepared oil-pesto mix.
- Once done, season with sea salt.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire