Charred Sweet Potato Salad with Lemon Yogurt & Pistachio Mint Pesto

This take on a seasonal potato salad eats more like a meal then a side dish. The pistachio mint pesto is a great condiment that can easily be used in other ways, such as stirred into vinaigrettes, spread on a sandwich, or stirred into some hummus for a great crudité dip. Enjoy this season alongside a fall inspired dinner.
Ingredients Instructions

Ingredients

Serves 6
4 medium sweet potatoes, sliced into ½-in (1.25 cm) thick rounds
¼ cup (60 ml) olive oil
1 tsp (5 ml) ground cumin
kosher salt and freshly ground black pepper, to taste
Lemon Yogurt Spread, make ahead, recipe follows
1½ cups (375 ml) packed frisée greens
Pistachio Mint Pesto, make ahead, recipe follows
¼ cup (60 ml) shelled unsalted pistachios, toasted
Parmesan, thinly sliced or crumbled, for garnish
mint leaves, for garnish
LEMON YOGURT SPREAD
1 cup (250 ml) Greek yogurt
1 lemon, zest and juice
1 tsp (5 ml) kosher salt
PISTACHIO MINT PESTO
⅓ cup (80 ml) olive oil
¾ cup (180 ml) shelled unsalted pistachios
1 jalapeño, stemmed, seeded and roughly chopped
¾ cup (180 ml) fresh mint leaves
½ cup (125 ml) fresh flat-leaf parsley leaves
1 clove garlic, minced
1 tbsp (15 ml) liquid clover honey
1 lime, zest and juice
1 orange, zest and juice
kosher salt, to taste

Instructions

  1. Place a rimmed baking sheet in cold oven and preheat to 450 F (230 C).
  2. In a large bowl, toss sweet potato slices, olive oil, ground cumin and a good pinch each salt and pepper. Tumble sweet potatoes onto hot baking sheet in a single layer and roast, flipping halfway through, until tender and light golden brown, about 30 minutes.
  3. Remove baking sheet from oven and preheat broiler.
  4. Broil sweet potatoes, watching carefully and turning baking sheet as needed, until lightly charred, about 3 minutes.
  5. To serve, spread Lemon Yogurt Spread over bottom of a large serving platter. Top with warm charred sweet potatoes and a scattering of frisée. Drizzle with pesto and sprinkle with toasted pistachios. Garnish with Parmesan and mint leaves, as desired. Enjoy while sweet potatoes are warm or at room temperature.
  6. LEMON YOGURT SPREAD
  7. . In a small bowl, whisk together yogurt, lemon zest, lemon juice and salt. Refrigerate until ready to use.
  8. Makes about 1 cup (250 ml)
  9. PISTACHIO MINT PESTO
  10. In a small saucepan, heat oil gently over medium-low heat. Add pistachios and jalapeño and cook, stirring often, until pistachios are toasted and jalapeño is fragrant, about 3 minutes. Transfer to a bowl and set aside to cool for 10 minutes.
  11. Add cooled mixture to a food processor fitted with a steel blade attachment. Add mint, parsley, garlic, honey, lime zest, lime juice, orange zest and orange juice. Pulse until a coarse pesto forms, scraping down sides of food processor bowl as needed with a rubber spatula. If mixture is too thick, thin with water, a tablespoon at a time, until desired consistency is achieved. Season with salt to taste.
  12. Makes about 1 cup (250 ml)
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