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Ingredients
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8
medium yellow and purple sweet potatoes
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2 tablespoons
wild leek pesto
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2-3 tablespoons
sunflower oil
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sea salt
Directions
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Peel the potatoes (optional), and cut them into wedges.
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In small mixing bowl mix pesto and oil.
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Place the potato wedges on a pre-heated grill.
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Grill the sweet potato wedges for about 6 minutes per side. Last couple minutes of grilling brush potatoes with the prepared oil-pesto mix.
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Once done, season with sea salt.
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