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Baked sweet potatoes with pine nuts, tahini and pesto
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Serves 2
A little effort
Total time: 1 hr
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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
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Try making your own pesto for these baked potatoes with our homemade pesto recipe.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal515
- fat21.6g
- carbs63.9g
- sugars35.6g
- fibre11.2g
- protein10.8g
- salt0.7g
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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.
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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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