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Baked Sweet Potatoes with Tatsoi Pesto

  • Author: Jessi Heggan
  • Prep Time: 10
  • Total Time: 60
  • Yield: 4 1x


  • 1 bunch tatsoi (4 cups chopped)
  • ½ cup fresh basil
  • 3 garlic cloves
  • ½ cup pecan halves
  • ¾ cup grated romano cheese
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 tsp honey
  • 1/3 cup lemon juice
  • ¼ cup olive oil
  • 4 baked sweet potatoes


  1. Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
  2. Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
  3. Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.


  • Feel free to get creative and add any of your favorite toppings or protein.


  • Serving Size: 4