|15 min||50 min||6|
|908 gm||Sweet potato (diced into 1/2 inch cubes)|
|5 clove(s)||Garlic (peeled and chopped)|
|1/4 cup||Coconut milk|
|1 1/4 tsp||Himalayan sea salt|
|1 can (15oz)||Lentils, canned|
|1 medium||White onion (diced)|
|2 cup||Basil, fresh|
|1/2 cup||Pine nuts, dried|
|1/2 cup||Extra virgin olive oil|
|3 tbsp||Lemon juice|
1. For the pesto, put basil, pine nuts, olive oil, lemon juice, 3 cloves of garlic and 1 tsp salt in a food processor and blend on high until desired paste consistency is reached.
2. For the casserole, pre-heat the oven to 350°F.
3. Put the sweet potatoes and remaining garlic in a large saucepan and add enough water to just cover.
4. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, for 20 to 25 minutes, until potatoes are tender.
5. Drain off the cooking water (storing it in a glass jar for sweet vegetable broth later).
6. Add 1/2 cup pesto, coconut milk and pecans and mash roughly in a food processor. Set the sweet potato mash aside.
7. In a pan, sautee onion in coconut oil until translucent.
8. Add lentils to the onion and cook for 5 minutes. Season with remaining salt to taste.
9. Place the lentil onion mixture in the bottom of a baking tray.
10. Top with pesto yam mash and bake oven for 20 mins at 350°F.
11. Store any leftover pesto in an airtight glass jar and refrigerate.
contain beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!
are a good source of protein and fiber!