You’ll love this Pea Pesto Sweet Potato Poppers recipe if you’re a fan of sweet potato toast. The plant-based blogger behind Flora & Vino, Lauren Kirchmaier, recently shared her sweet potato pesto poppers. This is oil-free, gluten-free, vegan, and grain-free, they’re super easy to make and a must-try for your next gathering with friends. Sweet Potatoes are a healthier alternative to traditional potatoes.
The photo credit and the recipe I followed are from floraandvino.com. For more delicious recipes don’t forget to check her website and Instagram page.
Pea Pesto Sweet Potato Poppers
Ingredients
- 3–4 sweet potatoes, scrubbed and cut into 1/2” rounds
- PEA PESTO
- ¼ cup hemp hearts
- ½ cup frozen peas, thawed
- ¼ tsp garlic powder
- 1 cup packed fresh spinach (or sub basil)
- ¼ cup fresh dill (or sub basil or mint)
- 2 TBS fresh lemon juice
- 2 TBS runny tahini
- Himalayan sea salt
- Black pepper
- For serving: fresh dill, hemp hearts
Instructions
1. Place a baking sheet with parchment paper in the oven and preheat to 400 degrees F.
2. Slice the sweet potato and add it to the pan and bake for 15 minutes on each side.
3. During the baking, you can prepare your pea pesto: in a blender add the rest of the ingredients and blend it on a high speed but avoid pureed it.
4. When the sweet potato is baked spread 1 tbsp pea pesto onto sweet potato.
5. You can sprinkle fresh dill or hemp hearts.
Did you make this Pesto Sweet Potato Poppers recipe?
If you give it a shot, don’t forget to tag me @pdrecipes in your recreation and @flora_and_vino on Instagram.
