I am a big fan of quick and easy veggie meals. In this post I am sharing with you one of my favourite sweet potato recipes. The sweet potato is simply combined with 3 more classic Italian ingredients to create something like delicious, low-carb and gluten-free sweet potato mini pizza.
There are two ways to make this recipe. You can either cut the potatoes in thick slices (like on the pictures) or bake whole sweet potatoes and then simply turn them into jacket potatoes, filling them with the same 3 ingredients. Have a look at my other recipe for jacket sweet potatoes with baked beans if you are not sure how to prep the potatoes. In this post I also compare the nutritional benefits of both sweet and regular potatoes.
Here is how the sweet potatoes look like roasted before the toppings are added and after:
The inspiration for this meal came from one of my favourite lunch places in Soho – The Potato project, where they serve this delicious sweet jacket potato combination. The saltiness of the pesto and sun-dried tomatoes, together with the sweetness of the potatoes create an incredible flavour that is simply addicting.
Best thing about this recipe is that it barely requires any preparation and it’s ready in just 15-30 mins. Enjoy!
Ingredients
- The ingredients are not exact for this recipe as it depends on how many slices you get from your potatoes, but this is a rough idea of what you need:
- 2 medium-large sweet potatoes
- 1 tsp of basil pesto per slice (about 40 - 50 g overall)
- 1-3 sun-dried tomatoes per slice (1 small jar of sun-dried tomatoes should be enough)
- 1 mozzarella ball (125 g)
- 1-2 tbsp olive oil
Instructions
- Preheat oven to 250 °C (480°F)
- Cut the sweet potatoes into large slices, about 2 cm thick (0.7")
- Place them on a large sheet of baking paper and brush each side with olive oil and salt.
- Bake for about 10 mins or until they are soft and you can easily pierce one with a fork.
- Take them out of the oven and put a bit of pesto on top of each slice, followed by thin slices of mozzarella and finally sun-dried tomatoes.
- Place back in the oven for another 5 minutes, avoid burning the mozzarella and just let it melt for a few minutes.
