Ingredients
Skewers:
- 1 box Dr. Praeger’s Kale Puffs
- 1 sweet potato
- 4 small purple potatoes
- 4 small red potatoes
- 1 tsp. salt
- 1 Tbsp. olive oil
For the Spinach Pesto:
- 2 cups fresh spinach
- 1 tsp. salt
- 1/4 cup shredded parmesan
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/3 cup olive oil
Directions
Serves: 6
Cook time: 30 minutes
- Preheat oven to 425. Place the kale puffs on a sheet pan and bake according to package instructions.
- Chop the sweet potatoes, red and purple potatoes into 1 inch cubes. Toss in olive oil and salt, then spread on another sheet pan. Bake until fork tender and crispy, about 20 minutes.
- While the potatoes and puffs bake, combine the spinach, salt, parmesan, garlic, pine nuts and half of the olive oil in a food processor. Pulse until finely chopped and combined. Add the remaining oil with the food processor running.
- Divide the potatoes and puffs evenly between 12 skewers. Serve with pesto for dipping.