Stuffed Sweet Potatoesback to main
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.