I posted a picture of this dish on Instagram yesterday. I had to say that it actually looks kind of gross, because, it does. But, it tastes amazing and I can’t wait to top more roasted vegetables with this combination of Basil Pesto, Sun-Dried Tomato and Cream Cheese.
So today I am sharing it with all of you who loves their roasted veggies and who might be following a low carb diet. This is perfect for all you banters out there…
It consists of roasted sweet potato smothered in basil pesto, cream cheese and blended sun-dried tomato. There is no need to add anything else here…
It is delicious on its own as a lunch or serve it as a side with your braai or roast. You can also use different roasted veggies if you like. Have a good one!
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| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
Ingredients
- 2 large sweet potatoes washed and cut into rounds
- drizzle olive oil
- salt and black pepper to season
- 1 cup cream cheese
- 3 tablespoons basil pesto
- 3/4 cups sun dried tomato in olive oil blended with stick blender
Ingredients
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Instructions
- First off, arrange the sweet potato in a roasting tray.
- Drizzle with olive oil and season. Roast for 30 – 40 minutes until soft.
- Give the cream cheese a mix, and add the basil pesto and blended sun-dried tomatoes to the cheese.
- Or you could just add it to the veggies separately. It gets mixed up anyway.
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