Sweet Potato with Pomegranate Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
418 kcal
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Course
Dinner
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Cuisine
North American
Sweet Potato with Pomegranate Recipe
Description
This recipe highlights small sweet potatoes baked whole until soft and tender. They are then gently mashed in their skins and topped with a lively combination of toasted walnuts for crunch, chopped mint and parsley for fresh herbal notes, and juicy pomegranate seeds which add bursts of tartness and color.
The tahini lemon sauce combines creamy tahini with fresh lemon juice, garlic, salt, and water to a honey-like consistency, lending a nutty, tangy dressing that complements the sweet and savory toppings. The dish balances textures—soft sweet potato, crunchy nuts, and juicy seeds—with bright and mellow flavors.
Served warm, this preparation can be a side or light meal. The layering of flavors and freshness from herbs and pomegranate makes it distinct from plain baked sweet potatoes, suitable for those seeking a nutritious and colorful dish.
Ingredients
- 4 small sweet potato about 2 lb total
- ¾ cup walnut chopped, toasted
- ½ cup mint chopped, each
- ½ cup parsley chopped, each
- pomegranate seed seeds from 1 pomegranate
- 1 teaspoon olive oil
Tahini Lemon Sauce
- ¼ cup tahini
- lemon juice juice from 1 lemon
- 1 clove garlic finely minced
- salt to taste, sea salt
- 3 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.
- 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.
- Whisk the tahini lemon sauce ingredients in a small bowl adding enough water so it is the consistency of honey.
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1 stuffed sweet potato | |
| Calories | 418kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 93mg | 4% |
| Potassium | 826mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 19090IU | 382% |
| Vitamin C | 26mg | 29% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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