Sweet Potato Pesto Pine Nut Slice
Elevate your dinner table with this Sweet Potato Pesto Pine Nut Slice—a deliciously layered dish that's as stunning as it is satisfying. Loaded with the natural sweetness of tender sweet potato rounds, rich pesto, nutty parmesan, gooey mozzarella, and crunchy toasted pine nuts, this recipe brings together the perfect combination of flavors and textures. Each layer is carefully seasoned with garlic-infused olive oil and baked to golden perfection, making it an irresistible vegetarian option for cozy weeknight dinners or impressive holiday spreads. Ready in just over an hour, this recipe is easy to prepare and features wholesome, crowd-pleasing ingredients. Serve it warm with a garnish of fresh basil for an elegant touch your guests will love!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 0.75 cup pesto
- 0.5 cup pine nuts
- 1 cup parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 leaves fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil or cooking spray.
Peel the sweet potatoes and slice them into thin, even rounds (about 1/8 inch thick). A mandoline slicer is ideal for this step.
In a small skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
In a mixing bowl, combine the minced garlic, olive oil, salt, and black pepper. Toss the sweet potato slices in this mixture until evenly coated.
Spread a thin layer of pesto on the bottom of the prepared baking dish. Arrange a layer of sweet potato slices over the pesto, slightly overlapping the edges.
Spread a thin layer of pesto over the sweet potato slices, followed by a sprinkle of parmesan cheese, shredded mozzarella, and a few toasted pine nuts.
Repeat the layering process (sweet potatoes, pesto, cheeses, pine nuts) until all the sweet potatoes and toppings are used, finishing with a top layer of cheese and pine nuts.
Cover the baking dish loosely with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the cheese is golden and bubbly.
Remove the dish from the oven and allow it to cool for 5-10 minutes. Garnish with fresh basil leaves, if desired.
Slice into squares or wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 7921 mg | 344% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 27.4 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3878 mg | 298% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
