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Roasted Sweet Potatoes with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata


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.

To Assemble:

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.

Serves 4-6 

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