Baked sweet potatoes with pine nuts, tahini and pesto

Baked sweet potatoes with pine nuts, tahini and pesto

  • serves 2
  • A little effort

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

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*This recipe is gluten-free according to industry standards

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Ingredients

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

Nutritional Information

  • Kcals 515
  • Fat 21.6g
  • Carbs 63.9g
  • Sugars 35.6g
  • Fibre 11.2g
  • Protein 10.8g
  • Salt 0.7g
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