Stuffed Sweet Potatoes
back to main
by Nathalie
Step by step recipe - 60 Min
0
December 14, 2019
Serves
4
Cooks in
60 Minutes
Difficulty
Easy
INGREDIENTS
4
sweet potatoes
80 g
walnuts (or another nut if you can't eat walnuts)
1 handful
fresh mint
2 handful
fresh parsley
2 handful
fresh coriander
2 tbsp
pomegranate seeds
2 tbsp
olive oil
1/2-1
lemon juice (optional)
2 tbsp
tahini
to taste
salt
Method:
Preheat the oven to 200°C and line a baking tray with baking paper. Take a knife and make some incisions into each potato. Place them on the baking tray and bake for 40 minutes or until tender.
In the meantime, prepare the filling. Chop the herbs and place into a bowl. Add the pomegranate seeds. Chop the walnuts more or less in half and roast in a pan until slightly brown. Add to the salad. Add lemon juice, salt and olive oil and mix well.
When the sweet potatoes are soft, cut them in half but not completely. They should still be connected in the bottom and easily fold open. Add the filling into each potato and serve with Tahini.