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Sweet Potatoes with Almond Pesto (Food & Wine)
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On a baking sheet, toss 1.5 pounds of sweet potatoes cut into 1/2-inch wedges with 2 Tbsp olive oil; season with salt. Roast at 425 degrees for 25 minutes, until tender. In a food processor, blend 1 cup toasted sliced almonds, 1 cup basil, 1 garlic clove and 3/4 cup olive oil. Stir in 1/4 cup grated Parmesan and 2 Tbsp lemon juice; season with salt and pepper. Serve with the potato wedges. |
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