Roasted Sweet Potatoes with Basil Pesto, Feta, and Pomegranate

Roasted Sweet Potatoes with Basil Pesto, Feta, and Pomegranate deliver a vibrant, flavorful appetizer, where tender sweet potato rounds are topped with herbaceous basil pesto, creamy crumbled feta, and bursts of juicy pomegranate seeds for a beautiful and delicious dish.

Why You’ll Love This Recipe

This recipe offers a wonderful balance of sweet, savory, and fresh flavors. The natural sweetness of roasted sweet potatoes pairs perfectly with the savory basil pesto and creamy feta, while the pomegranate seeds add a pop of freshness and color. Quick to prepare and visually stunning, this dish is ideal for appetizers, festive gatherings, or as a colorful side for any meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 medium sweet potatoes, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup crumbled feta cheese
• 1/3 cup pomegranate seeds

Directions

1. Preheat the oven to 400°F (200°C).
2. Arrange the sweet potato rounds on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and black pepper.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
5. Remove from the oven and let cool slightly.
6. Spread a generous amount of basil pesto over each sweet potato round.
7. Top with crumbled feta and sprinkle pomegranate seeds over each piece.
8. Transfer to a serving plate and enjoy warm or at room temperature.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 220 kcal per serving

Variations

• Vegan Option: Substitute the feta cheese with a plant-based feta alternative or a sprinkle of nutritional yeast.
• Nut-Free Pesto: Use a nut-free basil pesto if serving those with allergies.
• Spicy Twist: Add a pinch of crushed red pepper flakes over the finished rounds for a bit of heat.
• Herb Blend: Mix fresh mint or parsley into the pesto for a different herbal flavor.
• Cheese Alternatives: Try crumbled goat cheese or ricotta instead of feta for a milder creaminess.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a 300°F (150°C) oven for 5–7 minutes.
The sweet potatoes are best enjoyed fresh or slightly reheated to maintain their texture.

FAQs

Can I roast the sweet potatoes in advance?

Yes, roast the sweet potato rounds ahead and store refrigerated. Assemble with toppings just before serving.

Can I use store-bought pesto?

Yes, a good quality store-bought pesto works well, but homemade pesto offers a fresher flavor.

How do I prevent the sweet potatoes from becoming soggy?

Roast them in a single layer with enough space between rounds to allow for even caramelization.

Can I use another type of cheese?

Yes, goat cheese, ricotta salata, or even blue cheese crumbles can be used.

What can I substitute for pomegranate seeds?

Dried cranberries or chopped fresh strawberries can provide a similar pop of sweetness.

Is this dish served best warm or cold?

It is delicious both warm and at room temperature, making it very versatile for gatherings.

Can I make this recipe vegan?

Yes, by using vegan pesto and vegan feta or omitting the cheese entirely.

Can I use other herbs instead of basil?

Yes, a parsley or cilantro pesto would also work nicely.

What type of sweet potato is best?

Use firm, orange-fleshed sweet potatoes (such as Garnet or Jewel) for the best texture and flavor.

How thick should I slice the sweet potatoes?

Aim for 1/2-inch thick rounds for the ideal balance between tenderness and structure.

Conclusion

Roasted Sweet Potatoes with Basil Pesto, Feta, and Pomegranate are a colorful, flavorful, and easy-to-make appetizer that brings together sweet, savory, and fresh elements beautifully. Perfect for holiday gatherings, special dinners, or vibrant everyday meals, this dish is sure to impress with its stunning presentation and bold, satisfying taste.

Roasted Sweet Potatoes with Basil Pesto, Feta, and Pomegranate

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Bright, flavorful, and easy to make, these Roasted Sweet Potatoes with Basil Pesto, Feta, and Pomegranate deliver a perfect balance of sweet, savory, and herbaceous flavors, making them an ideal vibrant appetizer or side dish for any occasion. #sweetpotatorecipes #healthyappetizer

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Appetizer, Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

• 2 medium sweet potatoes, sliced into 1/2-inch rounds

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1/2 cup basil pesto (store-bought or homemade)

• 1/2 cup crumbled feta cheese

• 1/3 cup pomegranate seeds

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Instructions

1. Preheat oven to 400°F (200°C).

2. Arrange sweet potato rounds on a baking sheet lined with parchment paper.

3. Drizzle with olive oil and season with salt and black pepper.

4. Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.

5. Remove from the oven and let cool slightly.

6. Spread a generous amount of basil pesto over each sweet potato round.

7. Top each with crumbled feta cheese and sprinkle with pomegranate seeds.

8. Transfer to a serving plate and enjoy warm or at room temperature.

Notes

• Swap feta for goat cheese for a tangier flavor.

• Add a drizzle of balsamic glaze for extra richness.

• These rounds make an excellent vegetarian starter or holiday appetizer.