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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.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

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

Equipment

  • Baking tray

Method
 

  1. Preheat oven to 425F.
  2. Prick each sweet potato 5 to 6 times with a fork; place in a pie plate or small baking pan.
  3. Bake in the preheated oven for about 1 hour until very tender. Let cool for 5 minutes.
  4. 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.
  5. Top each potato with half of the hummus, walnuts, pomegranate and mint.
  6. Eat!