Baked Sweet Potatoes with Pistachio Gremolata from the Healthspan Solution

1

ABOUT THE RECIPE:

Baked Sweet Potatoes with Pistachio Gremolata is a filling and hearty dish.
Recipe by Julieanna Hever and Ray Cronise

Prep Time: 10 minutes
Cook Time: 40-60 minutes
Makes 2 servings

2

INGREDIENTS:

2 medium sweet potatoes
1/2 cup chopped raw pistachios
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped fresh mint leaves
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
2 to 3 green olives, pitted and minced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (optional), to taste

3

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone liner or parchment paper. Scrub the potatoes well and poke a few holes in the flesh with a fork. Place on the prepared baking sheet and bake for 40 to 60 minutes, until juices begin to seep out and they are easily pierced with a toothpick or knife.

4

While the potatoes are in the oven, heat a medium-sized saucepan over medium-high heat. Once hot, add the pistachios and toast for 3 to 5 minutes, until fragrant.

5

To make the gremolata, put the toasted pistachios, parsley, cilantro, mint, orange zest, lemon zest, orange juice, lemon juice, olives, garlic, and optional red pepper flakes into a medium-sized bowl and toss to combine

6

Cut the sweet potatoes in half lengthwise. Divide in the gremolata in half and serve it over the baked sweet potatoes.

Ingredients

Directions

1

ABOUT THE RECIPE:

Baked Sweet Potatoes with Pistachio Gremolata is a filling and hearty dish.
Recipe by Julieanna Hever and Ray Cronise

Prep Time: 10 minutes
Cook Time: 40-60 minutes
Makes 2 servings

2

INGREDIENTS:

2 medium sweet potatoes
1/2 cup chopped raw pistachios
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped fresh mint leaves
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
2 to 3 green olives, pitted and minced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (optional), to taste

3

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone liner or parchment paper. Scrub the potatoes well and poke a few holes in the flesh with a fork. Place on the prepared baking sheet and bake for 40 to 60 minutes, until juices begin to seep out and they are easily pierced with a toothpick or knife.

4

While the potatoes are in the oven, heat a medium-sized saucepan over medium-high heat. Once hot, add the pistachios and toast for 3 to 5 minutes, until fragrant.

5

To make the gremolata, put the toasted pistachios, parsley, cilantro, mint, orange zest, lemon zest, orange juice, lemon juice, olives, garlic, and optional red pepper flakes into a medium-sized bowl and toss to combine

6

Cut the sweet potatoes in half lengthwise. Divide in the gremolata in half and serve it over the baked sweet potatoes.

Baked Sweet Potatoes with Pistachio Gremolata from the Healthspan Solution
(Visited 120 times, 1 visits today)