Sweet Potatoes with Asparagus & Pesto Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Sweet potatoes4 Small (Preferably Thin Ones)
 Asparagus spears1 Pound (2 Bunches Or 450 Grams, Thick Spears)
 Ripe tomatoes2 , halved
For the marinade
 Olive oil2 Tablespoon
 Tamari/Light soy sauce1 Tablespoon
 Tabasco1 Dash
 Balsamic vinegar1 Tablespoon
 Pesto2 Tablespoon (For Serving)
 Greek yogurt/Sheep's milk yogurt4 Tablespoon (For Serving)

Nutrition Facts

Serving size

Calories 271 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 557.3 mg23.2%

Total Carbohydrates 36 g12.2%

Dietary Fiber 5.8 g23.2%

Sugars 10.2 g

Protein 6 g11.4%

Vitamin A 446.5% Vitamin C 22.6%

Calcium 10.3% Iron 12.8%

*Based on a 2000 Calorie diet

Directions

1. Mix all the marinade ingredients together with 2 tbsp water in a large bowl. Peel the potatoes and score them all over with a sharp knife. Cut into slices no more than 1cm thick, then place in a bowl with the marinade and leave for at least 10 mins. Place on the barbecue on a medium heat for 15-17 mins, turning regularly to prevent burning. As the potato slices start to soften, you can brush them with some of the remaining marinade.
2. Baste the asparagus with more of the marinade and place on the barbecue, medium heat again, for 2-3 mins on each side, watching that they don't fall through the gaps. If you prefer, you can push a couple of skewers through 5 or 6 spears at a time, which will make them easier to handle and stop them falling through.
3. Finally place the tomatoes on the hot plate of the barbecue, if you have one (otherwise just put them straight on the grill). This will allow you to bash them about a bit with a wooden spoon so they burst, release their juices and turn almost to a sauce.
4. Plate up a few potato slices per person, topped with the asparagus and the bashed tomato. A spoonful of pesto on top and a dollop of yogurt looks as good as it tastes.
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