For the Roasted Sweet Potatoes
|2 medium||Sweet Potatoes, peeled and cut in sticks, 3" long and 1" thick|
|2 TBSP||INFUSED Mushroom & Sage Olive Oil|
|2 TBSP||INFUSED Vermont Maple Balsamic|
|1 tsp||INFUSED Bologna Aromatic Herbal Salt|
|To Taste||Freshly Ground Pepper|
Toasted Pumpkin Seed & Sage Pesto
|1/4 cup||Fresh Sage Leaves, tightly packed|
|1/3 cup + 1/4 cup||Pumpkin Seeds, shelled and toasted|
|1/3 cup||INFUSED Butternut Squash Seed Oil|
|2/3 cup||Ricotta Salata, Feta, or Grated Pecorino Cheese|
|To Taste||Sea Salt and Freshly Ground Pepper|
For the Roasted Sweet Potatoes:
Preheat the broiler or oven to 400 F.
Whisk the INFUSED Mushroom & Sage Olive Oil and INFUSED Vermont Maple Balsamic in a bowl large enough to hold the sweet potatoes. Toss the sweet potatoes in the bowl, then arrange in a single layer on a foil-lined baking sheet. Liberally season with INFUSED Bologna Aromatic Herbal Salt and pepper.
Roast for 20 minutes, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto:
In a food processor or blender, combine sage leaves, 1/3 cup of toasted pumpkin seeds, INFUSED Butternut Squash Seed Oil, 1/3 cup cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the potatoes on a decorative platter. Drizzle the pesto all over the sweet potatoes, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.