Stuffed Sweet Potatoes with Kale & Walnut Pesto
This is a delicious, hearty dish that is great served on its own or as a side dish.
Ingredients
- 3 sweet potatoes
- 1 bunch of kale, finely chopped (stalks removed)
- 1/4 cup Flannerys Own Walnut Halves, finely chopped
- 1 garlic clove, minced
- 2 TBS Flannerys Own Organic Extra Virgin Olive Oil
- 1 lemon, zested and juiced
- 80g goats feta
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh basil, finely chopped
Method
- Preheat oven to 200 degrees.
- Prick sweet potatoes all over, wrap with foil and bake for around 60 – 90 minutes (until the centers are soft). Remove from the oven and set aside.
- Reduce the oven to 180 degrees. In a food processor add the kale, walnuts, garlic, olive oil, lemon zest & juice, mint and basil. Pulse until just combined and still slightly chunky. Stir through the feta.
- Scoop out the centers of the sweet potato and fill with the pesto mix.
- Return to the oven and bake for 20 minutes or until golden.
- Serve immediately.
