For the Roasted Sweet Potatoes
2 medium sweet potatoes peeled, and cut in sticks, 3" long and 1" thick
2 tablespoons INFUSED Mushroom & Sage Olive Oil
2 tablespoons INFUSED Vermont Maple Balsamic
1 teaspoon INFUSED Bologna Aromatic Herbal Salt
freshly ground pepper
Preheat the broiler or oven to 400 F. Whisk the oil and vinegar 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 herbal salt and pepper.
Roast for 20 minutes, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup INFUSED Butternut Squash Seed Oil
2/3 cup ricotta salata, feta, or grated Pecorino cheese
sea salt and pepper to taste
In a food processor or blender, combine sage leaves, 1/3 cup of toasted pumpkin seeds, 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. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the sweet potatoes, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.