Thursday, February 8, 2018

Roasted Sweet Potato with Pesto and Tomatoes

I readily admit to being a disorganized cook. By that I mean that a lot of what I do is concocted in my head from something I once read and then neglected to save. I hope there are some of you readers who do the same thing!

Take this recipe for Roasted Sweet Potato. I read it on my iPad at one of the many food digests I subscribe to, thought I'd try it, then by the time I'd made it up to my computer, I'd gotten involved in something entirely different and then forgotten about printing out the recipe.

The thought stayed with me though and I knew I wanted to try a version of it anyway. So, here goes. My apologies to Epicurius or Food 52 or wherever else I may have first spotted it. All I do remember is that along with the sweet potato, there was guacamole.

I decided to substitute pesto instead. I enjoy pesto with so many things, especially when I have some of the homemade variety on hand. This time I didn't, so resorted to the store bought, which was very tasty indeed. I also added some tiny tomatoes and sliced black olives for added contrast and flavor. And, at the last minute, hence not shown in the photo of the ingredients, I chopped up some fresh basil to sprinkle on top.

The amounts are totally up to how much you want on your sweet potatoes. Hope you enjoy!

What you'll need:

1 medium size sweet potato or yam
2 tbsp. pesto
2 small tomatoes, cut in half or smaller if you like
4 black olives, sliced
2 tsp. virgin olive oil
chopped basil to garnish

What to do:

1.  Preheat oven to 400F

2.  Cut sweet potato in half, place cut side up on baking tray lined with parchment paper, and brush top with extra virgin olive oil.

3.  Roast for 30 minutes.

4. Add 1 tbsp. pesto on top of each half, then add sliced tomatoes and black olives.

5. Place back in oven for 5 minutes more.


 Coming next month --
Marinating in Murder, book #3
If you'd like to pre-order, follow this link:

Here's a taste of pre-release reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
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Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. I'm sure my sweet great aunt in Tennessee is rolling her eyes in Heaven right now because I'm thinking I'll like pesto with my sweet potato! She was a straight-forward Southern lady cook who always made some fabulous dishes when I visited her during the summer. Sweet tea, candied yams, baked ham all were on her menu. Thanks for the recipe today!

  2. It sounds like that was the place to visit each summer! Thanks for sharing your story, Linda. I hope you enjoy the recipe.

  3. I never in my life thought of putting pesto or olives or (yikes!) guacamole with sweet potatoes. I'll have to think about this. My sweet potatoes seem to involve butter and maybe brown sugar and cinnamon - ha!

  4. This sounds as yummy as it looks! Thanks Linda. Looking forward to Marinating in Murder.
    from the ever anonymous Nancy R

  5. I'm with Kay. I have to roll around in my mental mouth and taste buds the idea of sweet potato with pesto or guac.

  6. I think both pesto & guacomole would be good & interesting flavors for sweet potatoes.