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 - but also pretty enough to be the star of the show!
Ingredients
4smallsweet potatoes, about 2 lb total
¾cupchopped toasted walnuts
½cupEACH: chopped mint and parsley
Seeds from 1 pomegranate
1teaspoonolive oil
Tahini Lemon Sauce
¼cuptahini
Juice from 1 lemon
1clovegarlic, finely minced
Sea salt, to taste
3tablespoonstablespoons 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.
¾ cup chopped toasted walnuts, ½ 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.
¼ 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.