Dinner just got easier and more beautiful with these baked sweet potatoes, stuffed with hummus, toasted walnuts, pomegranate seeds and mint.
Stuffed Sweet Potatoes with Hummus, Walnuts and Pomegranate
Dinner just got easier and more beautiful with these baked sweet potatoes, stuffed with hummus, toasted walnuts, pomegranate seeds and mint.
Equipment
- Baking tray
Ingredients
- 2 large sweet potatoes skins scrubbed with water
- 4 tablespoons hummus
- 4 tablespoons coarsely chopped toasted walnuts
- 4 tablespoons pomegranate arils
- 1 tablespoons finely chopped fresh mint leaves
Instructions
- Preheat oven to 425F.
- Prick each sweet potato 5 to 6 times with a fork; place in a pie plate or small baking pan.
- Bake in the preheated oven for about 1 hour until very tender. Let cool for 5 minutes.
- Place each sweet potato on a plate and split open lengthwise (be careful of the steam that will release).Open the potato wide; mash the flesh with a fork and season to taste with salt & pepper.
- Top each potato with half of the hummus, walnuts, pomegranate and mint.
- Eat!
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