Sweet Potato Tenders with Lemon-Herb Chutney
Here is a deceivingly indulgent dish, yet completely clean. Sweet potatos are one of my favourite vegetables because they are SO good for you, yet filling, and ‘treat’ like. INGREDIENTS: Lemon herb topping: ¼ C of pistachios 1/4 C of cilantro 1 ½ C of mint 1 clove of garlic ¼ cup of onions, diced 1 lemon zested and juiced 1 small, mild green chili (seeds removed) ½ tsp of sea salt 2-3 tbsp EVOO Wedges: 3 sweet potatoes, sliced into wedges 1 C of almonds, finely chopped with food processor 1/2 C Panko bread crumbs 2 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp sea salt grind of fresh black pepper 2 eggs, lightly beaten METHOD: Pre-heat the oven to 425F Make the sauce: Toast the pistachios in a pan until fragrant. In a food processor pulse pistachios and all other sauce ingredients until a thick paste has formed. Add extra lemon juice and olive oil if too thick. Leave sauce in fridge until ready to serve. Bake the potato …