Sweet Potato Pesto Pine Nut Slice Recipes
ROASTED SWEET POTATOES TOPPED WITH SPICED GROUND BEEF AND PINE NUTS
When I go to Israel to visit my family one of the first meals we share together always involves lots and lots of dips and spreads to go along with fresh bread. An all-time favorite hummus preparation we've enjoyed together is Lebanese hummus kawarma: hummus topped with spiced chopped, minced or ground meat, usually lamb. In the fall, I absolutely love eating roasted sweet potatoes, and the combination of the spiced meat I adore in hummus kawarma and creamy sweet potatoes makes an incredible lunch or dinner. My version calls for ground beef as the base and is a breeze to put together. Feel free to serve the meat over hummus instead of potatoes if you want to try it in the more traditional way too!
Provided by Elena Besser
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Poke holes all over the sweet potatoes with a fork. Rub them with 2 tablespoons of oil and sprinkle with salt. Place on the prepared baking sheet. Bake until the potatoes are soft and juices bubble out of the holes, about 1 hour.
- Meanwhile, combine the raisins and lemon zest and juice in a small bowl. Set aside to let the raisins plump.
- To make the spiced beef, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until the onions are translucent and softened, 5 to 7 minutes. Add the beef, coriander, cinnamon, cumin, oregano and red pepper flakes and season with salt. Continue to cook, breaking the beef up with a wooden spoon, until the meat is browned and no longer pink, 6 to 7 minutes.
- Pour in the broth and scrape up any browned bits from the bottom of the skillet. Cook until most of the liquid has evaporated, 2 to 3 minutes longer. Remove from the heat and stir in the raisin and lemon mixture.
- To plate, split open the tops of the potatoes with a knife, top with the beef and garnish with the pine nuts, feta and parsley. Enjoy!
SWEET POTATO JACKET WITH PULLED PESTO CHICKEN
Combine a baked sweet potato with all the flavours of pesto and you'll have a quick, easy and flavour-packed supper
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Shred the chicken breasts using forks. Mix with the cream cheese and pesto. Split the baked sweet potatoes, then fill with the chicken mixture and top with the pine nuts and basil leaves.
Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 47 grams protein, Sodium 1.1 milligram of sodium
SWEET POTATO, PESTO & PINE NUT SLICE
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
Provided by Jubes
Categories Yam/Sweet Potato
Time 1h10m
Yield 1 slice, 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 205.7, Fat 10.1, SaturatedFat 2.1, Cholesterol 150.4, Sodium 114.1, Carbohydrate 21.7, Fiber 3.3, Sugar 5.6, Protein 7.8
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- Lightly dust a rimmed baking sheet with flour. On a lightly floured work surface, cut the dough into 8 pieces and roll each piece into a 1/2-inch-thick rope, about 15 inches long. Using a knife, cut the ropes into 1-inch pieces. Roll each piece against the tines of a fork to make ridges and transfer to the prepared baking sheet.
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