Roasted sweet potato wedges with chili lime pesto

Okay, I don't like sweet potatoes. I don't care how Super of a food they are (http://americanfood.about.com/od/keytipstechniques/a/5superfoods.htm), anything that sweet just grosses me out at dinner time. But quite recently I made a significant discovery: sweet potatoes need not be flavored with maple syrup, brown sugar, marshmallows, or any other saccharin-y substance. When you avoid adding these super-sweets, the super-food becomes super-tasty. I think that sweet potatoes carry about the same level of sweetness as a butternut squash (another vegetable that often suffers from sugar abuse) and, like a butternut squash, taste much more interesting when you play that sweetness off of hotter flavors. Hence this super easy, super interesting recipe.

For the sweet potato wedges:

Pre-heat oven to 425

Cut 3 or 4 large-ish sweet potatoes in half horizontally, then cut into 1-inch wedges. Toss with olive oil, dried Italian herbs (whatever you have onhand), red chile flakes, kosher salt, and course-ground pepper. Put onto a baking sheet (or if you're lucky, onto your sili-pat and then on a baking sheet). You should let them cook for about 20 minutes, turn them over, and then let them cook for another 20, or until brown and crispy.

While the sweet potato wedges are baking, put the following into a food processor:

3 Tbs olive oil

Juice of 2 limes

1/2-3/4 cup cut cilantro, incl. stems

1/2-1 minced jalepeno

1-2 cloves coursely-cut garlic

salt, pepper to taste

Blend into a pesto-like substance (though it will be more liquidy). Taste for seasoning and put into a bowl.

Serve the wedges and chili lime pesto together, we enjoyed dipping, but mixing, pouring, and other forms would be tasty too. Enjoy!