We cook at home just about every night, and we do so for a lot of reasons: it’s cheaper, it’s healthier, it’s easier and often it’s just as good. The trick however, become making home cooked meals interesting and fun.
This weekend I took a seasonal favorite, sweet potato and upped the ante.
Sweet Potato Coins with Arugula Pesto
2 Sweet Potatoes (I used 1 yam – that’s the lighter color)
1 tbsp olive oil
Salt, Pepper, Paprika to taste (just a light sprinkle)
We do homemade fries a lot, so this was a nice change. Cut the potatoes into 1/4″ coins. I put all of them in a colander and drizzle with olive oil so that all of the coins get an even coating.
Sprinkle the salt, pepper and paprika over the coins on a tin foil covered cookie sheet.
Bake for 30 minutes at 400 degrees. You could go longer, but 30 minutes gives the coins enough time to be crispy and golden brown.
You could stop now, and eat. You’ll be happy, I promise. Or… you can take it up a notch.
2 handfuls of arugula
1.5 tbsp of pine nuts
1 tbsp fresh grated parmesean cheese
1/2 tbsp of olive oil
2 cloves of garlic
Salt and Pepper to Taste
In a food processor blend all of ingredients, using a spatula to scrape down the sides. This is a dish that you can’t really screw up, because you can continue to taste to check your flavors. I like it garlicky, maybe you want a bit less, so it is very easy to adjust.
A traditional pesto features basil, I went with arugula because we had a lot on hand and it no longer had the crisp bite that I would want for a salad. No wasting in our house, and this new use for salad greens was a huge success, and a delicious dip for the sweet potato “chips”.