Walnut Pesto in Sweet Potatoes

Ingredients

• 3 sweet potatoes, well-scrubbed and washed
• 15-20 sundried tomatoes, soaked
• ½ cup walnut kernels
• 2 cups fresh basil leaves
• 5 tbsps olive oil
• Salt to taste
• 2 garlic cloves
• ½ tsp black pepper powder
• 1 tbsp parmesan cheese powder

Method

1. Cut sweet potatoes into fingers and soak them in water.
2. Heat 3 tbsps olive oil in a non-stick wok, add sweet potato fingers and salt and toss. Cover and cook.
3. Roughly chop sundried tomatoes.
4. To make pesto sauce, grind together basil leaves, garlic cloves, walnuts, 2 tbsps olive oil, salt, black pepper powder and parmesan cheese powder to a fine paste.
5. When sweet potatoes are done, add pesto sauce, sprinkle a little water and mix well.
6. Add most of the sundried tomatoes and toss. Cover and cook for a minute.
7. Transfer into a serving bowl, garnish with remaining sundried tomatoes and serve hot.