If you haven’t ever made mini sweet potato versions of bruschetta with a sprinkling of feta then you’re missing out. These little appetisers from heaven are vegetarian, tasty and oh so simple to do! Great for little family parties of 1! 😝 Just be careful you don’t eat them all at once.
Not only are these sweet potato bites incredibly easy to make, but you can get the kids involved in decorating the tops too! If you don’t fancy Feta you can choose another topping. What a way to get kids to eat tasty healthy food.
An easy recipe that is also secretly healthy? It’s a win-win for everyone.
Prep Time: 5 mins
Cook Time: 30-40 mins
Nutrition per serving:
283 kcal 12g Fats
42g Carbs 7g Protein
- 1.7 lbs. (800g) sweet potato
- 1 tbsp. olive oil
- 2.8 oz. (80g) feta cheese
- seeds of ½ pomegranate (50g)
- 1.7 oz. (50g) pesto (homemade or store bought)
What you need to do
1 – Heat the oven to 390F (200C). Wash the potatoes and cut them into 4 slices. Season with salt, pepper, and rub with olive oil.
2 – Arrange on a baking tray and bake in the oven for about 30-45 minutes, until soft (the fork should smoothly enter the flesh). Thinner slices will be ready earlier.
3 – Once cooked, spread the pesto over the potato slices, sprinkle with crumbled feta cheese and pomegranate seeds. If necessary, season with salt and pepper, to taste.
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