Sweet Potato, Pesto & Pine Nut Slice

Submitted by Jubes

"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"

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Yields: 1 slice
• Serves: 10

ingredients

• 900 g orange sweet potatoes, peeled and cut into 3cm cubes (kumara)
• 2 brown onions, diced
• 1⁄3 cup pine nuts
• 2 tablespoons olive oil
• 8 eggs
• 1⁄2 cup plain yogurt
• 1⁄2 cup sun-dried tomato pesto or 1/2 cup roasted vegetable pesto sauce
• 1⁄3 cup fresh parsley, chopped

directions

1. Preheat oven to 200°C ( 400°F ) degrees centigrade.
2. Line a 30x20 cm baking dish with baking paper.
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. Reduce oven temperature to 160°C ( 325°F ).
5. Whisk the remaining ingredients and then pour over the potatoes.
6. Bake until golden and set in the centre. This should be about 20 minutes.
7. Cool. Lift the slice from the dish and cut into slices.

Reviews

[Karen Elizabeth]

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!

 

[BumblingBs]

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!

 

[Tina and Dave]

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!

 

[Mandy]

This is really tasty. The kind of slice you'd expect to buy in an upmarket cafe. I did a half batch but I didn't do the baking paper thing, just cooked the veggies in my pyrex dish & added the egg mixture straight in once sufficently cooled. I used a red onion & the remainder of my jar of sun-dried tomato pesto. This is great warm or cold.

 

[mickeydownunder]

OUTSTANDING as can be! DEFINATE keeper this is for me! Used red onions as is personal taste, TRUE! Also used 2 eggs, 6 egg whites as have to watch cholestrol too! Next time might not use baking paper but use oil spray, This recipe MADE MY DAY!