Olive Magazine
Baked sweet potatoes with pine nuts, tahini and pesto

Baked sweet potatoes with pine nuts, tahini and pesto

Published: August 25, 2016 at 3:40 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

These baked sweet potatoes with pine nuts, tahini and pesto are easy to make, vegetarian and gluten-free, making them perfect for a midweek meal

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal515
fat21.6g
carbs63.9g
sugars35.6g
fibre11.2g
protein10.8g
salt0.7g
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Try making your own pesto for these baked potatoes with our homemade pesto recipe.

*This recipe is gluten-free according to industry standards

Ingredients

  • 2 large sweet potatoes
  • olive oil
  • 1 tbsp tahini
  • 3 tbsp natural yogurt
  • ½ lemon, juiced
  • 2 tbsp fresh pesto
  • 1 tbsp pine nuts, toasted

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Rub the sweet potatoes with 1 tsp oil, and bake for 40-50 minutes until tender.

  • STEP 2

    Mix the tahini, yogurt and lemon then stir in enough water to make it saucy. Season really well.

  • STEP 3

    When the spuds are done, split open and divide the tahini mix between them. Drizzle over the pesto then scatter with pine nuts.

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