Baked sweet potatoes with pine nuts, tahini and pesto
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 large sweet potatoes
- olive oil
- 1 tbsp tahini
- 3 tbsp natural yogurt
- ½ lemonjuiced
- 2 tbsp fresh pesto
- 1 tbsp pine nutstoasted
Nutrition: per serving
- kcal515
- fat21.6g
- carbs63.9g
- sugars35.6g
- fibre11.2g
- protein10.8g
- salt0.7g
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.
