Pesto-Topped Sweet Potato Recipe

Sweet potatoes are one of the main stars in our healthy diet, and one of our favourite forms of carbs! Carbs are an important energy source and shouldn’t be avoided- as long as you are choosing the right ones! Sweet potatoes are an excellent source of vitamins A and C as well as an easy-to-digest carb option! We often cube and roast them to use in salads or wraps throughout the week- they can really jazz up a boring meal! We also use them as a meal on their own- great as a vegetarian option!




It can be as easy as roasting them up and serving them with a yummy topping- just like this recipe!


Pesto-topped sweet potatoes 



 4 small sweet potatoes (skins left on because they are full of nutrients!)

1 cup pesto (for our recipe, click HERE)

1 jar sun dried tomatoes (or sun dried capsicum)

½ lemon

1 tsp himilayan salt

1 tbsp melted coconut oil




-Preheat oven at 200 degrees

-Scrub the sweet potatoes until clean and cut in half length-wise. Sprinkle the cut sides with Himalayan salt

-Spread the coconut oil over an oven tray

-Place the sweet potatoes face down on the oiled tray and place in the oven for 40 minutes or until they start to turn golden brown

Take the sweet potatoes out of the oven and place them on a serving plate, face up. Top with large spoonfuls of pesto and one or two sun dried tomatoes (or capsicum, if you prefer!)

Serve with a squeeze of lemon.




Dinner is served! Makes 8 halves



Mike & Suz


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