A delightful and nutritious dish combining the natural sweetness of sweet potatoes with the savory flavors of herbs and nuts.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking from the start.
Line a 30x20 cm baking dish with parchment paper.
Lining the dish makes cleanup easier and prevents sticking.
Peel and slice the sweet potatoes into thin rounds, then arrange them in the baking dish.
Try to keep the slices uniform for even cooking.
Drizzle the olive oil over the sweet potatoes, then sprinkle with salt and pepper.
Toss the slices gently to coat them evenly.
Sprinkle the pine nuts over the sweet potatoes.
Distribute the nuts evenly for a consistent crunch.
Bake the sweet potatoes in the oven for 30 minutes, then let cool slightly.
Check for tenderness by piercing with a fork.
Reduce the oven temperature to 160°C (325°F).
Lowering the temperature prevents overcooking the topping.
In a mixing bowl, whisk together the eggs, yogurt, pesto, and chopped parsley.
Ensure the mixture is smooth and well combined.
Pour the topping mixture over the baked sweet potatoes.
Spread the mixture evenly to cover all the potatoes.
Bake in the oven until the topping is set and golden, about 20 minutes.
Keep an eye on the color to avoid overbaking.
Let the bake cool slightly, then slice and serve.
Cooling helps the slices hold their shape better.
Continue in our app for the best experience
