Stuffed Sweet Potatoes with Pomegranate
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We've got something special for you. Baked sweet potato with pomegranate is piled high with fragrant fresh herbs and crunchy toasted walnuts then doused in an easy-to-make, creamy tahini sauce. It's a delicious and healthy side dish ā but also pretty enough to be the star of the show!
For another roasted potato recipe that's brimming with flavor, make these miso roasted sweet potatoes next!
This recipe combines some of our favorite things. First ā our vessel, sweet potatoes. Their natural sweetness and slight earthiness make the perfect base. Next ā herb and walnut salad. Fragrant mint and parsley mingling with nutty toasted walnuts is so good that it could be a standalone salad recipe! Add bursts of crunchy pomegranate seeds, which feel festive enough to call this a Thanksgiving or Christmas dish.
Even though these stuffed sweet potatoes would dazzle a holiday table, there's no reason to save them just for the festive season. Enjoy them all winter and into the spring. Last, but certainly not least, top it off with a drizzle of creamy tahini lemon sauce!
Ingredients needed
These roasted sweet potatoes with pomegranate seeds are made from nutritious and wholesome ingredients:
- Sweet potatoes:Ā Earthy and naturally sweet, they become creamy with a hint of nuttiness when baked.
- Toasted walnuts: For a rich and nutty crunch.
- Fresh herbs: Mint and parsley come together for a burst of refreshing, cooling, and bright notes.
- Pomegranate seeds:Ā They provide a juicy burst of crunch, adding both sweetness and tartness.
- Olive oil:Ā To roast the sweet potato.
- Tahini lemon sauce: Tahini, lemon juice, garlic, sea salt, and water combine to make a delicious, zesty and creamy sauce.
How to make sweet potato with pomegranate
Sweet potato and pomegranate might not be the most common combination, but the balance of flavor and texture is just perfect. These are the instructions:
- Bake potatoes: While the oven preheats, get your sweet potatoes ready! Prick them with a fork to make little holes, then pop them on a baking sheet and place them in the oven until tender.
- Prep toppings: Make the walnut and herb salad by putting the dry ingredients in a large bowl together, then drizzle with olive oil and toss. Whisk the tahini lemon sauce ingredients together, adding water until it's honey-like.
- Assemble and serve: Once the sweet potatoes cool down enough, cut them open, mash the insides, and top with the herbs, walnuts, and tahini lemon sauce!
What to serve with sweet potato with pomegranate
Sweet potato with pomegranate works as a main meal with some extra herb and walnut salad, wheat berry salad, a pumpkin spinach salad, or pan seared brussels sprouts on the side.
Otherwise, serve it up as an interesting and healthy side dish next to a heartier, savory main to contrast the natural sweetness. Try porchetta, pork chops with caramel apples, or stovetop BBQ chicken. Carry the pomegranate flavor through and pair it with some Christmas salmon, or keep the herby flavors going with salmon with lemon dill sauce.
Recipe FAQs
Can I store leftovers?
Sure! We recommend storing each of the elements separately in an airtight container in the fridge for up to 3-4 days. Undressed salad will store better, so keep any unused salad undressed. Rather than reheating the sweet potato again, you could crumble it to create a sweet potato salad version of the recipe. We don't recommend freezing this recipe.
Can I make any variations or add anything?
Yes! Feel free to experiment as you please, according to your tastes. Our top pick would be a sprinkle of pine nuts or feta cheese over top.
I have regular potatoes on hand, is that fine?
The natural sweetness of the sweet potato works well with the other flavors, but in a pinch, you can use whatever you have on hand.
Do you have any other information on baking sweet potatoes?
Learn more about how to bake sweet potatoes!
Sweet Potato with Pomegranate Recipe
Ingredients
- 4 small sweet potatoes (about 2 lb total)
- Ā¾ cup chopped toasted walnuts
- Ā½ cup EACH: chopped mint and parsley
- Seeds from 1 pomegranate
- 1 teaspoon olive oil
Tahini Lemon Sauce
- Ā¼ cup tahini
- Juice from 1 lemon
- 1 clove garlic (finely minced)
- Sea salt (to taste)
- 3 tablespoons tablespoons water (or more)
Instructions
- Turn your oven to 400 degrees Fahrenheit. Prick the sweet potatoes 5-6 times each with a fork then set them on the baking sheet. Place them into your oven (no need for your oven to preheat first) and bake them for 45-60 minutes, or until they are soft. Remove them from the oven and set them aside to cool slightly.4 small sweet potatoes
- While the sweet potatoes are baking, prepare the topping. Place the walnuts, mint, parsley, and pomegranate in a medium-sized bowl, drizzle with the olive oil, and toss to combine.Ā¾ cup chopped toasted walnuts, Ā½ cup EACH: chopped mint and parsley, Seeds from 1 pomegranate, 1 teaspoon olive oil
- Whisk the tahini lemon sauce ingredients in a small bowl adding enough water so it is the consistency of honey.Ā¼ cup tahini, Juice from 1 lemon, 1 clove garlic, Sea salt, 3 tablespoons tablespoons water
- When the sweet potatoes are cool enough to handle, cut through the skin in a "t" shape. Gently mash the insides then pile the walnuts and herbs on top and drizzle with some tahini lemon sauce.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our side dish recipes!
I dont understand what you do with the garlic
I can see why that was confusing. I’ve updated the recipe so I think it is a lot easier to ready now!