Stuffed Sweet Potatoes with Pomegranate and Fresh Herbs
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 side dish - but also pretty enough to be the star of the show!
Ingredients
- 4 small sweet potatoes, about 2 lb total
- ¾ cup chopped toasted walnuts
- ½ cup EACH: chopped mint and parsley
- Seeds from 1 pomegranate
- 1 teaspoon olive oil
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.
Serving: 1 stuffed sweet potato, Calories: 418kcal, Carbohydrates: 47g, Protein: 9g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 6g, Sodium: 93mg, Potassium: 826mg, Fiber: 9g, Sugar: 16g, Vitamin A: 19090IU, Vitamin C: 26mg, Calcium: 101mg, Iron: 3mg