Looking for a vibrant and satisfying vegetarian dish that’s as beautiful as it is delicious? This Baked Sweet Potato with Feta, Pesto & Pomegranate brings together sweet, salty, and tangy flavours in a simple yet impressive recipe. Roasted until tender, sweet potato slices are topped with rich pesto, creamy feta, and bursts of fresh pomegranate seeds – creating a colourful, nourishing meal perfect for a light lunch, dinner, or even a standout side.
With just a handful of ingredients, it’s proof that wholesome food doesn’t need to be complicated.
Ingredients:
- 800g sweet potatoes
- 1 Tbsp olive oil
- 80g feta cheese
- Seeds of ½ pomegranate (50g)
- 50g pesto (homemade or store bought)
Method:
Heat the oven to 200°C. 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.
