Sweet Potato, Pesto & Pine Nut Slice
photo by Stardustannie
- 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
- 78.78 ml pine nuts
- 29.58 ml olive oil
- 8 eggs
- 118.29 ml plain yogurt
- 118.29 ml sun-dried tomato pesto or 118.29 ml roasted vegetable pesto sauce
- 78.78 ml fresh parsley, chopped
directions
- Preheat oven to 200°C ( 400°F ) degrees centigrade.
- Line a 30x20 cm baking dish with baking paper.
- 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.
- Reduce oven temperature to 160°C ( 325°F ).
- Whisk the remaining ingredients and then pour over the potatoes.
- Bake until golden and set in the centre. This should be about 20 minutes.
- Cool. Lift the slice from the dish and cut into slices.
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Reviews
-
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!
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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!
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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.
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Tweaks
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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!
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OUTSTANDING!!! This is my kinda slice...I chose to make mine using sun dried tomato pesto. The only change I made was to replace the parsley with basil as that is what I had on hand...oh yeah and subbed the yogurt for sour cream...once again because that is what I had. Thanks so much for for sharing!!! :)reviewed for Spring 2007 Pick A Chef
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free