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Baked spiralized sweet potato with spinach pesto takes hardly any time at all to make. Packed full of healthy nutrients and made with just a few simple ingredients, this tasty vegetarian quick healthy meal recipe will satisfy those sweet potato cravings!

Baked Spiralized Sweet Potato with Spinach Pesto

This baked spiralized sweet potato with spinach pesto takes hardly any time at all to make.
Course Dinner
Cuisine Spiralizer
Keyword spinach pesto, spiralized sweet potato
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 476kcal
Author Neil


For the baked spiralized sweet potatoes: -

  • 500 g spiralized sweet potato
  • 3 tbsp olive oil
  • 2 cloves garlic crushed
  • 3 spring onions chopped

For the spinach pesto: -

  • 70 g chopped baby spinach
  • 30 g toasted pine nuts
  • 2 tbsp lemon juice
  • 50 ml extra virgin olive oil
  • 30 g freshly grated parmesan
  • Salt and freshly ground pepper


  • Preheat oven to 220C fan.
  • Place the spiralized sweet potato in a large bowl, add the olive oil and garlic, mixing everything together ensuring all of the potato is coated.
  • Place onto a lightly greased baking tray and bake for 10 – 15 minutes until crispy, but not burnt!
  • Whilst the potatoes are baking, make the spinach pesto.
  • Place all of the spinach pesto ingredients into a blender (or use a pestle and mortar) and blitz together to a thick pesto consistency. Remove and place in an airtight jar.
  • When the potatoes are cooked, divide between two plates and top with 2 tbsp. Of the spinach pesto for each plate, then garnish with the chopped spring onions.


The spinach pesto can be kept sealed in the fridge for up to two weeks.


Calories: 476kcal | Carbohydrates: 101.2g | Protein: 8.9g | Fat: 4.9g | Saturated Fat: 0.9g | Cholesterol: 1.3mg | Sodium: 449.7mg | Fiber: 15.2g | Sugar: 21g | Vitamin A: 19850IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 3.2mg