Sweet Potato with Romesco Sauce
Sweet Potato with Romesco Sauce combines the natural sweetness of roasted sweet potatoes with the smoky, nutty, and slightly tangy texture of Romesco sauce. It’s a celebration of simple ingredients elevated to their full potential, offering a blend of flavors and textures that’s both comforting and exciting. Whether you’re hosting a dinner party or preparing a weeknight meal, this recipe is a way to impress while staying wholesome and nutritious.
Ingredients
For the sweet potatoes
- 2 medium sweet potatoes cut into circles
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp paprika powder
For the romesco sauce
- 2 large red bell peppers deseeded and cut in half
- ½ cup toasted pine nuts
- 2 cloves garlic
- 4 sun-dried tomatoes
- 2 tbsp oil from sun-dried tomatoes/ olive oil
- 1 tbsp balsamic vinegar
- ⅓ tsp salt
- pinch of chili flakes
- ⅓ cup water adjust to the consistency
Toppings
- 1 tbsp vegan feta optional
- 1 tbsp toasted pine nuts
- 1 tbsp chopped parsley
- sprinkle of chili flakes optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Rub the sweet potato circless with olive oil, paprika and salt. Place them on the baking sheet together with red pepper halves and roast for 25-30 minutes, or until tender and caramelized on the edges.
- Once the peppers are cooked, remove the burned skin. In a food processor or blender, combine the roasted red peppers, pine nuts, garlic, sun-dried tomatoes, oil, vinegar, salt, and chili. Add water gradually until you reach your desired consistency. Blend until smooth, scraping down the sides as needed. Adjust seasoning with salt and pepper.
- Generously drizzle or spoon the Romesco sauce on the serving plate. Plate the roasted sweet potato circles. Garnish with fresh parsley, nuts, parsley and chili flakes. Enjoy!