By: Chef Allysa Adamson

Crispy Smashed Sweet Potatoes with Pepita Pesto

Serves 4-6


For Sweet potatoes

2 pounds sweet potatoes (about 4 medium), washed

1/3 cup olive oil

Kosher salt

Fresh ground black pepper

For Pesto and Serving

2 cups packed cilantro

1 lemon, zest and juice

1 lime, zest and juice

¼ cup toasted pepitas 

¼ cup cotija cheese

1 clove garlic, grated

1/3 cup olive oil

Kosher salt

Lime wedges (for serving)


For Sweet Potatoes

1. Place sweet potatoes in a convection steam oven (CSO), select mode Steam at 210 degrees for  35-40 minutes until just tender (alternatively, use a steamer basket or roast whole in the oven at 350 degrees until just tender). Preheat oven to 475 degrees.

2. Once cool enough to handle, tear sweet potatoes into large chunks and place them on a sheet pan. Drizzle with 1/3 cup olive oil and season with salt and pepper, toss gently to coat.

3. Roast sweet potatoes for 20-30 minutes until browned and crispy.

For Pesto and Serving

1. Combine all ingredients in a food processor or blender and pulse until combined. Taste and adjust seasoning.

2. Spread pesto onto a large plate and top with sweet potatoes. Serve with lime wedges alongside.