Sweet potato with pesto and feta


Sweet potato. I loved its taste from the first time I tasted it. It didn’t like me. Whenever I ate it I was all pain and cramps. Everywhere I search for healthy food, everyone would praise sweet potatoes. Why was I in so much pain after eating them? This spring I decided to go through some medical tests, since I’ll be forty next year. I don’t have best genes unfortunately, so I am being tested every year for those bad things that had previously happened to the members of my family. This year I met a nice gastrologist who despite the tests I had to go through tested me for SIBO and then I went through a treatment. I feel much better with my digestion and a huge plus is that I don’t feel any pain in my belly when eating sweet potatoes. Finally I can test new recipes and don’t have to ignore that delicious veg. So my first recipe is the one I had on my mind for a long time. All those multiple tastes and textures melted together. Pure yumminess!


I served the dish with baked aubergines from this recipe and it was a perfect vegetarian dinner.

Recipe: Sweet potato with pesto and feta

Baked sweet potato:

pesto: handful of cilantro(coriander”), 1/3 cup olive oil, handful of shelled, unsalted pistachios, one clove garlic, salt

3 sweet potatoes

100 g feta cheese

1 pomegranate, seeds taken out.


Preheat oven to 375°F/ 200C.
With a fork, pierce sweet potato skin 5-6 times.
Place on baking sheet. Bake until tender, 45 minutes to 1 hour.

While they’re baking prepare the pesto: on a dry pan roast the pictachios until they are fragrant. Blitz them in a food processor with pinch of salt, cilantro and garlic. SLowly add olive oil and blend until smooth.

Serve the sweet potatoes cut in the middle, spoon over some pesto, sprinkle with feta crumbs and then pomegranate seeds. Enjoy!


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