Wednesday, February 8, 2012

Roasted Sweet Potato with Herb Pesto & Black Truffle Topping

I heard back in the day, they used to put hot potatoes in their pockets on cold days well....
It is cold and sleeting just as the weather man predicted.  We're suppose to get 3-5 inches of the fluffy white stuff.  Snow! I haven't really seen any snow this Winter season, which is fine by me.

There's a sweet potato in the panty and some fresh herbs in the fridge...ahh fresh herbs and thoughts of Spring will turn this dreary day around.

But, before I could get started an urgent errand had to be taken care.  So, before dashing out the door (burr) I threw my medium size sweet potato in the oven, on 350 degrees since it takes about and hour to fully cook a sweet potato.

Once back home I gathered up all the other ingredients needed:
  •  1Tbsp chopped Fresh Basil
  • 1Tbsp chopped Cilantro
  • 1Tbsp chopped Parsley
  • 1 minced clove of Garlic
  • 1 Tbsp grated Parmesan Cheese 
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Coarsely ground Black Pepper
The first topping for the sweet potato is a herb basil pesto- without the pine nuts.

Once the herbs are chopped and the garlic is peeled and minced, it gets tossed into the mortar & pestle.  Drizzle in the EVOO and grind away making sure to pulverize those garlic bits.  Grind! Smash! Grind!

Okay you should have a nice paste in the bottom of your mortar at this point and you can stir in the Parmesan cheese. Set it aside. 

Lastly, in a small bowl we'll throw together the second topping; a dollop of Truffle Yogurt.  Nothing could be easier, all you need is:

  • 2-3 Tablespoons of Fat Free Greek Yogurt
  • 1 tsp Black Truffle Olive Oil
  • Paprika (optional)

Mix together all the ingredients and set them aside.  Check on your potato, if it's been an hour than it should be done.  Put it on a plate, split it open and smear on the herb basil pesto followed by the truffle yogurt. 

It's that simple! I could have just nuked the potato and put a pat of butter on it and called it a day-but taking just a few extra minutes to make the pesto and dollop turns this into an indulgant meal. The aroma of the basil and truffle oil mingling together is out of this world.  Enjoy!

Yup, it's snowing and that's why I am cuddling up to a very warm lunch.

Nutritional Report via MyFitnessPal: Calories:147  Servings:2  Protein:6  Fat:20  Iron:5  Sodium:159  Fiber:4  Sugar:11  Cholesterol:3  Carbohydrates:25  Potassium:567


  1. I think we have the same taste in food! I just love all these healthy snack recipes! I've been trying to find a good black truffle oil, but haven't had any luck! Can I ask what brand is that one and where did you buy it?

  2. Hi Lillian! :D

    I love snacking....the truffle oil I am currently using is a Black Truffle Olive Oil and it was purchased from Wegmans grocery. It was relatively inexpensive compared to straight truffle oil, but the flavor is outstanding. I hope that answers your question. And thank you so much for your visit and comment! :D


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