Baked sweet potato fries with kale, watercress and walnut pesto

Baked sweet potato fries with kale, watercress and walnut pesto

Why not swap your bonfire night jacket potato for these delicious sweet potato fries loaded with a dairy free, kale, watercress and walnut pesto? A great way to get your greens in.

GF - grain free / gluten free
DF - Dairy free
RSF - Refined sugar free 

Ingredients 

  • 2 sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt 
  • 1 tablespoon of paprika 

Kale, watercress and walnut pesto 

  • 50g Kale (stems removed)
  • 20g watercress 
  • 100ml extra virgin olive oil
  • 1 small clove of garlic
  • Juice of 1 lemon
  • 50g walnuts
  • 1/2 teaspoon of apple cider vinegar
  • Good pinch of Pink Himalayan or sea salt

To serve 

  • Chopped fresh parsley
  • Grated cauliflower, sprinkling of nutritional yeast flakes or feta cheese (if you eat dairy)

Method

Preheat the oven to 190C (fan assisted.)

Slice the sweet potatoes into thin fries. Place on a baking tray. Toss with olive oil, paprika and salt and roast in the oven for 30 - 40 minutes until golden. 

Kale, watercress and walnut pesto

Place the kale, watercress, extra virgin olive oil, salt, garlic, apple cider vinegar and lemon juice in a food processor and blitz until combined. Add the walnuts and pulse again until it reaches the consistency you like. I love it a little chunky for added crunch.

Top the fries with the pesto, chopped fresh parsley and either grated cauliflower, pinch of nutritional yeast flakes or feta cheese.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.

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