Baked Sweet Potato with Feta, Pesto & Pomegranate




Online Recipe Book by Jade Mottley

Serves: 4

Prep: 5 mins

Cook: 30-45 mins


Nutrition per serving:

283 kcal 12g Fats

42g Carbs 7g Protein


  • Gluten Free

  • Vegetarian



Ingredients:

  • 1.7 lbs. (800g) sweet potato

  • 1 tbsp. olive oil

  • 2.8 oz. (80g) feta cheese

  • seeds of ½ pomegranate (50g)

  • 1.7 oz. (50g) pesto (homemade or store bought)


Method:

  1. Heat the oven to 390F (200C)

  2. Wash the potatoes and cut them into 4 slices

  3. Season with salt, pepper, and rub with olive oil

  4. Arrange on a baking tray and bake in the oven for about 30-45 minutes, until soft (the fork should smoothly enter the flesh) - Thinner slices will be ready earlier

  5. Once cooked, spread the pesto over the potato slices, sprinkle with crumbled feta cheese and pomegranate seeds - If necessary, season with salt and pepper, to taste


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© 2019 by Jade Mottley.