Baked Sweet Potato With Feta, Pesto and Pomegranate

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Baked Sweet Potato with Feta, Pesto and Pomegranate

Baked Sweet Potato With Feta, Pesto and Pomegranate

Martine Chin
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Sides and Snacks
Servings 4
Calories 296 kcal

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
Keyword Vegetarian
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Posted in Gluten-Free, Vegetarian

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