Potato and Sweet Potato Bake with Pesto is a family-friendly side dish that turns everyday potatoes into a tasty treat. With the simplicity of homemade fresh basil pesto, this no cream potato bake recipe is perfect for wholefood households as an alternative to creamy potato bakes. The potatoes and pesto combo appeals to all tastes and has so much flavour, making it a hit with both kids and adults. This no-fuss, flavourful dish pairs well with any protein for a comforting family dinner.
Potato bake is my favorite way to eat potatoes, and whilst I LOVE creamy versions like this French Onion Potato Bake or Potatoes au Gratin, they are a sometimes food in our house. This no cream potato bake option is a great alternative! It’s also really versatile, and you can pack in more vegetables like thinly sliced red onion for example, and protein like shredded chicken too for a one-pan meal.
Ingredients in this pesto potato bake
This potato and sweet potato bake uses homemade pesto, which is easy to whip up with just a few ingredients:
Parmesan cheese – An essential ingredient in traditional pesto! It’s recommended for children over 12 months, but babies can have a small amount of parmesan [1].
Garlic – One small clove.
Pine nuts – Pine nuts are a luxury item for some. Cashews offer a great (cheaper) substitute.
Lemon juice – Fresh lemon juice, not bottled.
Basil – Fresh basil leaves only, from a large bunch of basil. Pesto is a great way to use up fresh basil, if like me you have it growing in the garden.
Olive oil – Good quality light-tasting extra virgin olive oil is best for pesto.
Salt – Leave this out if serving to family under 12 months of age.
White potato – You can use regular potatoes but starchy ones are best. Sebago, Golden Delight, Idaho or Russet potatoes are a few good options.
Sweet potato – I use orange sweet potato in this recipe. It’s the type I use most often, and I love the colour it adds.
Chicken stock – I use no-salt or salt-reduced chicken stock/ chicken broth for added flavour, but you can substitute with vegetable stock for a vegetarian dish.
Black pepper – To taste.
How to make potato and sweet potato bake
Thermomixer? Making the basil pesto recipe in your thermo cooker is really quick and easy. Then it’s a matter of finely slicing the potatoes and assembling the bake as per the below instructions.
Conventional cook? Finely slice the potato and sweet potato. To make the homemade pesto sauce, firstly, grate the parmesan. Then either in a food processor or blender, blitz together the parmesan, garlic, pine nuts, lemon juice and basil until finely chopped. Add the olive oil and blitz to combine. Then it’s time to assemble. In a large greased baking dish, make an even layer of potato slices, then sweet potato slices and then pesto. I normally dollop the pesto and spread it around a little with a spoon. Repeat the layering with remaining ingredients. I usually get three good layers. Pour over the chicken stock. Cover with aluminium foil and bake in the oven for 1 hour. Uncover, and add a drizzle of olive oil. Return to the oven for another 5 to 10 minutes. Note that the cooking time may vary a little depending on the thickness of your potato slices and number of layers. Once cooked, garnish with extra grated parmesan.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Adaptions for babies and toddlers
If serving to a baby under 12 months, leave out the salt when making the pesto and season the rest of the family’s servings later with a little salt. Be sure to use no-salt or salt-reduced stock as well. Serve finely chopped or mashed if needed, depending on baby’s texture preference.
Serving and storing this pesto potato bake
Serve this potato side dish with your favourite protein. Lamb or chicken are our favourite combinations.
Store leftovers in the refrigerator in an airtight container for up to 5 days. You can also freeze leftovers in an airtight container for up to 3 months. To reheat, microwave or warm in the oven.
Looking for more side dishes for family dinner? Try this Broccoli and Cauliflower Cheese Bake. It’s easily adapted to suit the age and developmental stage of your child 😊. Or, for another sweet potato recipe check out this Cauliflower and Sweet Potato Mash. It’s a beautifully smooth mashed potato, with hidden cauliflower, a hint of garlic and a touch of butter.
If you make this Potato and Sweet Potato Bake with Pesto please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy recipes for side dishes.
Happy cooking,
Chloe x
Potato and Sweet Potato Bake with Pesto
Category: SidesTap or hover to scale
Ingredients
- 40 g parmesan cheese plus extra grated parmesan for serving (Thermomixers: cut into 2cm cubes)
- 1 garlic clove peeled
- 35 g / 1/4 cup pine nuts toasted
- 15 g lemon juice (approx. half a lemon)
- 40 g / 1 cup packed fresh basil leaves
- 40 g olive oil light tasting
- 1 pinch salt to taste for family over 12 months
- 500 g white potatoes peeled (Note 1)
- 200 g sweet potatoes peeled
- 1/4 cup chicken stock/chicken broth no-salt or salt reduced (Note 2)
Thermo Cooker Instructions
- Finely slice the potatoes and sweet potatoes.
- To make the pesto, put the Parmesan and garlic into the mixing bowl. Mill for 8 seconds, speed 9, MC on. Scrape down the mixing bowl.
- Add the pine nuts, lemon juice and basil. Chop for 5 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add the olive oil. Mix for 5 seconds, speed 3, MC on.
- Add a pinch of salt, to taste. Transfer to a small bowl.
- Preheat oven to 180°C. Grease a large baking dish/ high-sided sheet pan.
- Put into the dish one layer of sliced white potato, then one layer of sliced sweet potato. Dollop over 1/3 of the pesto and gently spread. Repeat twice.
- Pour over chicken stock.
- Cover with aluminium foil and bake in the oven for 1 hour. Remove foil, check that potatoes are tender and drizzle with a little olive oil. Cook for a further 5-10 minutes. Remove from oven and sprinkle with extra grated parmesan.
Conventional Instructions
- Finely slice the potatoes and sweet potatoes.
- To make the pesto, finely grate the parmesan.
- Using a food processor or blender, blitz together the parmesan, garlic, pine nuts, lemon juice and basil until finely chopped.
- Add the olive oil and blitz to combine.
- Add a pinch of salt, to taste. Transfer to a small bowl.
- Preheat oven to 180°C. Grease a large baking dish/ high-sided sheet pan.
- Put into the dish one layer of sliced white potato, then one layer of sliced sweet potato. Dollop over 1/3 of the pesto and gently spread. Repeat twice.
- Pour over chicken stock.
- Cover with aluminium foil and bake in the oven for 1 hour. Remove foil, check that potatoes are tender and drizzle with a little olive oil. Cook for a further 5-10 minutes. Remove from oven and sprinkle with extra grated parmesan.
Recipe Notes
Nutrition Information
[1] Parmesan, 2023, Solid Starts Inc.
