Sweet Potato Wraps
4 large sweet potatoes, in 1/2 inch cubes
2 8oz packages of shitake mushrooms, sliced thickly
1 lb cherry or grape tomatoes
Salt and pepper
2 tbsp olive oil
1 cup pesto (preferably homemade)
8 whole wheat wraps, or 4 sheets of lavash, halved
Toss sweet potatoes, mushrooms, oil, salt, and pepper, together in a large bowl. Spread out on a baking sheet. Bake at 425 for 15 minutes. Add tomatoes to the baking sheet, and bake for an additional 10-15 minutes until the tomatoes start to burst open.
To make the wraps, spread 2 tbsp pesto on a wrap, and top with 1/8 of the sweet potato mixture. Roll the wraps.
Yield: 8 wraps
2 8oz packages of shitake mushrooms, sliced thickly
1 lb cherry or grape tomatoes
Salt and pepper
2 tbsp olive oil
1 cup pesto (preferably homemade)
8 whole wheat wraps, or 4 sheets of lavash, halved
Toss sweet potatoes, mushrooms, oil, salt, and pepper, together in a large bowl. Spread out on a baking sheet. Bake at 425 for 15 minutes. Add tomatoes to the baking sheet, and bake for an additional 10-15 minutes until the tomatoes start to burst open.
To make the wraps, spread 2 tbsp pesto on a wrap, and top with 1/8 of the sweet potato mixture. Roll the wraps.
Yield: 8 wraps
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