Roasted Sweet potato and jackfruit with Basil Pesto

Overlay roasted sweet potatoes with jackfruit and pesto in a casserole pan

Roasted Sweet potato and jackfruit with Basil Pesto

This delicious Roasted Sweet potato and jackfruit with Basil Pesto is so simple and easy to prepare. It is made with only 6 ingredients, which are green jackfruit, purple sweet potatoes, garlic, basil, and kumquats

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: Roasted Sweet potato and jackfruit with Basil Pesto

Prep Time: 15

Cook Time: 30

Servings: People

Calories: 203kcal

Equipment

1 9x13 baking pan
1 food processor or high-speed blender
1 large skillet

Ingredients

For The Pesto

1/4 cup extra virgin olive oil
2 tablespoons orange or kumquat juice
2 cups fresh basil leaves
2 cloves garlic
1/4 teaspoon salt

For The Jackfruit

1-20 ounce can of green jackfruit drained
1/2 cup vegetable broth
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

For The Sweet Potatoes

2 cups sweet potatoes (I used purple sweet potatoes) peeled and chopped
1 tablespoon olive oil
1/2 cup mandarin segments or kumquats sliced
5 cloves garlic
1/4 teaspoon salt

Instructions

Preheat oven to 425 degrees F.

To Make The Pesto

Create a versatile pesto by blending olive oil, orange or kumquat juice, basil leaves, garlic, and salt in a food processor or pulse in a blender.
Adjust the texture to your liking, scraping down the sides as needed. This pesto can be prepared ahead of time and stored in the refrigerator, ready to add a burst of flavor to any dish.

To Prepare The Jackfruit

Add drained jackfruit and vegetable broth to a non-stick skillet. Cook on medium for 10–15 minutes or until tender and liquid has evaporated.
Shred with a fork, add olive oil, garlic powder, and paprika, and stir until edges are brown about 5 minutes. Season with salt and pepper, and set aside.

To Prepare Sweet Potatoes

In a large casserole dish, toss potatoes, orange segments, and garlic cloves with olive oil and season with salt and pepper. Bake for 25–30 minutes, until potatoes are tender and golden brown. In a large bowl, toss potatoes and jackfruit with pesto; serve.

To Serve

Add the prepared jackfruit with pesto to the roasted sweet potatoes, stir, and serve.

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