Farmer’s Super Sweet Potato - Explore Sweet Potato

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Difficulty Easy
Portions: 4
Total 43 min

Ingredients

  • 2 Units Sweet Potatoes (peeled)
  • 4 Tablespoons Water
  • 35 Grams Toasted Sunflower Seeds
  • 25 Grams Parmesan cheese (grated)
  • 3 Tablespoons Olive Oil
  • 2 Pieces Garlic (2 cloves)
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Salt
  • 45 Grams Spinach, Raw (leaves)
  • 20 Grams Fresh Basil Leaves

Instructions

  • 1.  Preheat the oven at 425˚F (220˚C). Spray baking sheet with non-stick spray. Wash sweet potatoes and cut into 3 centimetre thick slices
  • 2.  Place 3-4 tablespoons of water on the baking sheet, distribute sweet potato slices evenly and bake for 20-30 minutes or until slices are soft.
  • 3.  In food processor, combine toasted sunflower seeds, shredded parmesan cheese, olive oil, garlic cloves and lemon juice, pulse well; then add basil leaves until well mixed and reserve.
  • 4.  Remove the baking pan with sweet potato slices from oven, smash each with a fork, top with spinach-sunflower seeds pesto, sprinkle with some more shredded Parmesan cheese and bake for 3-5 minutes of 425˚F(220˚C). until golden and enjoy

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