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There are two types of people in the world: those who like sweet potato casserole with marshmallows and those who hate it.
New York City–based chef and recipe developer Jake Cohen has a big sweet tooth, so he definitely falls into the former category. But he appreciates that some people want a more savory option, and charred sweet potatoes with pistachio-chili pesto are the answer.
“I’ve made this dish for my past four Thanksgivings, and I don’t see that changing anytime soon,” Cohen told us.
The pesto really takes this side dish over the top: “It’s spicy, tangy and salty, and it adds a bit of texture to roasted sweet potatoes,” he said. “Chilis and pistachios bloomed in olive oil become the base for a pesto made from herbs and three types of citrus juice and zest.”
Whether you like marshmallows with your sweet potatoes or not, one thing’s for certain: This side is downright delicious.
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