INGREDIENTS
1 2/5 kgs
sweet potatoes
2 tbsp
extra virgin olive oil
1 serving
sea salt and cracked pepper
40 gs
parmesan
1 cup
basil leaves
1 cup
flat-leaf parsley leaves
1/3 cup
chives
2 cloves
garlic
80 mls
extra virgin olive oil
2 tbsp
lemon juice