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    You are in: Home / Recipes / Sweet Potato, Pesto & Pine Nut Slice Recipe
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    Sweet Potato, Pesto & Pine Nut Slice

    Sweet Potato, Pesto & Pine Nut Slice. Photo by Stardustannie

    1/2 Photos of Sweet Potato, Pesto & Pine Nut Slice

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    **Jubes**'s Note:

    This is a great vegetarian slice. Made with sweet potato (aka kumera). A regular onion is called for in this recipe- any onion will do. It travels well for picnics and is firm enough to be eaten with your hands. Its great warm or cold. Check that the pesto and yogurt used are gluten free if you require a gluten free diet

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    Ingredients:

    Serves: 10

    Yield:

    slice

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C ( 400°F ) degrees centigrade.
    2. 2
      Line a 30x20 cm baking dish with baking paper.
    3. 3
      Place potato, onions and nuts in the dish ant coat with the oil. Season with salt and pepper. Bake 30 minutes and cool for 10 minutes.
    4. 4
      Reduce oven temperature to 160°C ( 325°F ).
    5. 5
      Whisk the remaining ingredients and then pour over the potatoes.
    6. 6
      Bake until golden and set in the centre. This should be about 20 minutes.
    7. 7
      Cool. Lift the slice from the dish and cut into slices.

    Ratings & Reviews:

    • on December 11, 2009

      55

      Made exactly as directed, other than that we don't get the really orange sweet potato here, so I didn't benefit from the attractive colour!!!! Nutritious and delicious, this made a good supper and I kept the extra for office lunches, yum! I didn't use the baking paper, and I used a rocket (arugula) pesto that I had purchased in our local market, very nice!! Simply prepared, I very much enjoyed this, thank you Jubes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2008

      55

      This was a different sort of taste combination for me, and it was really good! I loved the addition of sun-dried tomato pesto. Yum. I did substitute sour cream for the yogurt, and used two whole eggs and the rest egg whites. My translation for the Americans~ For the orange sweet potatoes use yams, not what we call sweet potatoes. Parchment paper is the same as baking paper. I used a 9x11 pan. By my calculations, that gives 6 more square inches, so I just measured everything with a slightly heavy hand. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2008

      55

      This was really tasty! I steamed the sweet potatoes, and gently fried the onions and pine nuts in the oil. Dave says he's having the leftovers for breakfast - like they'll still be there in the morning! Thanks for a fab recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Sweet Potato, Pesto & Pine Nut Slice

    Serving Size: 1 (173 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 205.7
     
    Calories from Fat 90
    44%
    Total Fat 10.0 g
    15%
    Saturated Fat 2.1 g
    10%
    Cholesterol 150.3 mg
    50%
    Sodium 114.0 mg
    4%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.5 g
    22%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    sun-dried tomato pesto

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