Roasted Sweet Potato Pesto Pizza Bites
Servings: 36 bites
Calories: 129 kcal
Ingredients
Sweet potatoes
- 3 medium sweet potatoes sliced into ¼” circles
- ¼ cup avocado oil
- 3 Tbsp. coconut sugar
Pesto
- 2 cups unsalted pecans
- 2-½ cups fresh basil
- 2 cups fresh spinach
- ½ cup nutritional yeast
- 5 cloves garlic
- 1 cup extra virgin olive oil
- 2 Tbsp. white balsamic vinegar
- 2 Tbsp. lemon juice
- 1-½ tsp. salt
- ½ tsp. pepper
Toppings
- Orange bell pepper sliced
- Fresh mozzarella cheese sliced
- Pesto
- Fresh basil chopped
- Unsalted pecans chopped
- Black Pepper
Instructions
-
Preheat oven to 375 degrees F.
-
Coat both sides of sweet potato slices with avocado oil; arrange on sheet pan. Lightly sprinkle each with coconut sugar. Bake 20 minutes.
-
Meanwhile, in food processor or heavy-duty blender, combine pesto ingredients. Blend until completely smooth, stopping to scrape down sides a few times.
-
Top each sweet potato slice with desired toppings. Return to oven; continue cooking 8 to 10 minutes, or until cheese is melted. Serve immediately.
Recipe Notes
- For a vegan-friendly version, omit or substitute cheese.
- The pesto makes 24 servings (about 3 cups). Store leftovers in the fridge for up to 5 days and in the freezer for up to 3 months. It’s excellent on pasta, with chicken or in sandwiches.
- Other suitable toppings include olives, red bell peppers, onions, mushrooms, tomatoes and other kinds of cheeses.
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Nutrition Facts
Roasted Sweet Potato Pesto Pizza Bites
Amount Per Serving
Calories 129
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Sodium 94mg4%
Potassium 114mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 2919IU58%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.