Monday, June 16, 2014

Meatless Monday: Sweet Potato Sliders with Curry Pesto


2 large sweet potatoes
1 baguette
1 10 oz pkg baby lettuces
1/3 cup raisins

Curry Pesto
1/2 cup raw sunflower seeds
2 tsp curry powder
2 Tbsp melted coconut oil + extra for greasing baking sheet and potatoes
1 clove garlic
1/8 tsp salt
1/8 tsp ground ginger


1. Preheat oven to 450F; grease baking sheet with coconut oil and rub additional on potatoes; poke holes evenly over skin of potatoes with fork; rub with salt; bake for 30 minutes; flip and bake additional 20 to 30 minutes; remove from oven, let cool and slice.
2. Meanwhile blend curry pesto ingredients; slice and toast or grill baguette.
3. Layer 1 slice baguette, spread 1 – 2 tsp pesto, a few raisins; two slices sweet potato; a few lettuce leaves, top with second baguette slice.


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