Tahini & Pesto Sweet Potato with Walnuts
By OcadoLife
Published on 07 December 2021
The humble baked potato gets a makeover with a filling combo that beats baked beans and cheese hands down. Although it may look fancy, it actually takes less than 20 minutes to make this midweek winner - perfect for when you've got a busy evening ahead of you.Time and servings
17 minsTotal time
1Servings
5 minsPrep time
12 minsCooking time
Ingredients
- 1 tsp of tahini
- 1 squeeze of lemon, (optional)
- 1 handful of rocket
- 1 sweet potato, medium
- 1 tbsp of olive oil, to rub (optional)
- 1 tbsp of pesto
- 1 small handful of walnuts, broken up
Method
Step 1
Take your sweet potato, wash it, then prick the skin all over with a fork.Step 2
If you have some, rub a little olive oil over each potato, but it’s not essential. Place on a plate and microwave (800W) for 6-10 mins, or until the flesh is soft and cooked through. Meanwhile, in a cup or small bowl, loosen your tahini by stirring in a little water and a good squeeze of lemon (optional) until it’s a saucy consistency.Step 3
When the sweet potato is cooked, cut down the middle and fluff the flesh with a fork a little. Then drizzle over the tahini, top with the pesto, sprinkle with a few walnuts and serve with rocket leaves.