Baked Sweet Potato Skins with Broccoli and Basil Pesto

This recipe will become one of your favourites once you try it. Soft baked sweet potato skins stuffed with broccoli and homemade basil pesto.


Prep Time: 15 mins
Cook Time: 40 mins
Yields: 4


  • 5 medium sweet potatoes, washed and cut in halves lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasonings
  • salt and pepper, to taste
  • 1 medium broccoli head, cut into florets
  • 1 tablespoon pine nuts
  • basil pesto, for serving
  • 1/2 cup lentil sprouts, for serving
  • fresh basil leaves, for serving


  1. Preheat oven to 180 °C and line a baking tray with parchment paper. Toss sweet potatoes with olive oil and seasonings until evenly coated. Arrange on the prepared baking tray skin side down.
  2. Bake for 30 minutes. Take out from the oven, don’t switch the heat off. Scatter over with broccoli and pine nuts. Pop the tray back in the oven for another 10 minutes.
  3. Serve sweet potatoes warm, garnished with fresh basil leaves, lentil sprouts and basil pesto. Enjoy right away.

Nutrition Facts

Per serving: 328 KCALS | 6G FAT | 0.8G SAT FAT | 59.8G CARBS | 3.2G SUGAR | 12.4G FIBRE | 11.4G PROTEIN

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