Roasted Sweet Potatoes with Basil Pesto, Feta, and Pomegranate
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
- 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
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2 medium sweet potatoes, sliced into 1/2-inch rounds
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1/2 cup basil pesto (store-bought or homemade)
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1/2 cup crumbled feta cheese
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1/3 cup pomegranate seeds
Instructions
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Preheat oven to 400°F (200°C).
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Arrange sweet potato rounds on a baking sheet lined with parchment paper.
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Drizzle with olive oil and season with salt and black pepper.
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Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
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Remove from the oven and let cool slightly.
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Spread a generous amount of basil pesto over each sweet potato round.
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Top each with crumbled feta cheese and sprinkle with pomegranate seeds.
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Transfer to a serving plate and enjoy warm or at room temperature.
Notes
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Swap feta for goat cheese for a tangier flavor.
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Add a drizzle of balsamic glaze for extra richness.
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These rounds make an excellent vegetarian starter or holiday appetizer.