Baked Sweet Potato With Feta, Pesto and Pomegranate
Baked Sweet Potato With Feta, Pesto and Pomegranate
Ingredients
- 1.7 lbs sweet potato 800g
- 1 tbsp olive oil
- 2.8 oz feta cheese 80g
- seeds of ½ pomegranate 50g
- 1.7 oz pesto 50g, homemade or store bought
Instructions
- Heat the oven to 390F (200C). Wash the potatoes and cut them into 4 slices. Season with salt, pepper, and rub with olive oil.
- 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.
- 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.
Nutrition
Calories: 296kcalCarbohydrates: 41gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 19mgSodium: 440mgPotassium: 662mgFiber: 6gSugar: 9gVitamin A: 27676IUVitamin C: 5mgCalcium: 175mgIron: 1mg
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