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.

Course: Main Course, Side Dish

Cuisine: American, Southern Fare

Keyword: appetizer, baked potato, sides

Servings: per container

Calories: 438kcal

Ingredients

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

Instructions

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.

Notes

Nutrition Facts

Stuffed Sweetpotatoes with Walnuts, Mint and Pomegranate

Serving Size

Amount per Serving

Calories

438

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

132

Potassium

949

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

32323

646

Vitamin C

Calcium

119

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition