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Stuffed Sweetpotatoes with Walnuts, Mint and Pomegranate

Recipe by The Endless Meal. Get a taste of the holiday season with these stuffed sweetpotatoes! The pomegranate give them a cozy, winter-y feel that is perfect to serve as a fun side dish or enjoy during a quiet night in.
Calories: 420
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  • 4 small sweetpotatoes, about 1/2 lb. each
  • 3/4 cup chopped, toasted walnuts
  • 1/2 cup each: chopped mint and parsley
  • Seeds from 1 pomegranate
  • 1 teaspoon olive oil
  • 1/4 cup tahini
  • Juice from 1 lemon
  • 1 garlic clove, finely minced
  • Sea salt, to taste
  • 3 + tablespoons water


  • Turn your oven to 400 degrees. Prick the sweetpotatoes 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 sweetpotatoes 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 sweetpotatoes 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.
Serves: 4 per container