This is one of my Mom's favorite recepies. It also can be made with butternut squash which makes for a smoother, sweeter version. But in honor of the end of sweet potato month I thought I would make this delicious bake.
Ingredients:
2 large sweet potatoes
4 tablespoon of pesto
1/4 cup Parmesan cheese
2 tablespoons Olive oil
Preheat oven at 400. In a large pot place peeled sweet potatoes until soft. Mash or place potatoes in a food processor and puree. Place 1/2 in a small casserole dish and place 2 tablespoons of pesto evenly on top; on top of pesto place 1/8 cup of parmesan evenly over pesto top off the parmesan with 1 tablespoon of olive oil. Place the remaining sweet potatoes on top of mixture creating a second layer. Add pesto, cheese and oil. Cover dish and bake at 400 for 30 minutes. Enjoy!
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