Sweet Potato, Pesto & Pine Nut Slice - cooking recipe

Ingredients

900 g orange sweet potatoes, peeled and cut into 3cm cubes (kumara)
2 brown onions, diced
1/3 cup pine nuts
2 tablespoons olive oil
8 eggs
1/2 cup plain yogurt
1/2 cup sun-dried tomato pesto or 1/2 cup roasted vegetable pesto sauce
1/3 cup fresh parsley, chopped

Preparation

Preheat oven to 200\u00b0C ( 400\u00b0F ) degrees centigrade.
Line a 30x20 cm baking dish with baking paper.
Place potato, onions and nuts in the dish ant coat with the oil. Season with salt and pepper. Bake 30 minutes and cool for 10 minutes.
Reduce oven temperature to 160\u00b0C ( 325\u00b0F ).
Whisk the remaining ingredients and then pour over the potatoes.
Bake until golden and set in the centre. This should be about 20 minutes.
Cool. Lift the slice from the dish and cut into slices.