Smashed Sweet Potatoes with Sundried Tomato & Spinach Pesto

INGREDIENTS

Sweet Potatoes:

small sweet potatoes (approx 500g)

1/2 tbsp

oil

Pesto:

280 g

/ 1.5 cups sundried tomatoes (including the oil)

100 g

/ 3 cups fresh spinach

150 milliliters

extra virgin olive oil

garlic cloves

50 g

grated parmesan (can use vegan or vegetarian cheese too)