Sweet Potato & Pesto Pies

Sweet Potato & Pesto Pies

Posted by Kim McCosker on

Sweet Potato & Pesto Pies

Serves 4 people


  • 2 cups mashed sweet potato
  • 2 eggs beaten
  • 2 tablespoons basil pesto
  • 3/4 cup reduced-fat cheddar cheese grated


  • Preheat the oven to 180°C.
  • In a large bowl, mash the sweet potato.
  • Add the eggs, pesto, and three-quarters of the cheddar cheese and whisk to combine.
  • Spoon the mixture evenly among 8 holes of a silicone (or other nonstick) muffin tray.
  • Sprinkle with the remaining cheddar and lightly dust with cracked pepper.
  • Bake until golden, about 20 minutes.

Recipe Notes

When entertaining serve these with a smidgen of basil pesto dolloped on top and studded with a shard of shaved Parmesan.
Nutrition Facts
Sweet Potato & Pesto Pies
Amount Per Serving
Calories 167.8 Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Saturated Fat 2.1g13%
Sodium 409.5mg18%
Carbohydrates 26.7g9%
Fibre 5.3g22%
Kilojoules 948.8kJ11%
* Percentage based on 2000 calorie diet daily value.

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