Stuffed Sweet Potatoes with Pomegranate and Fresh Herbs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potatoes piled high with pomegranate seeds, fresh herbs, and toasted walnuts, drizzled with creamy tahini sauce. Elegant and wholesome. A showstopping vegetable side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 small sweet potatoes (about 2 lb total)
- ¾ cup chopped toasted walnuts
- ½ cup EACH: chopped mint and parsley
- Seeds from 1 pomegranate
- 1 teaspoon olive oil
- ¼ cup tahini
- Juice from 1 lemon
- 1 clove garlic (finely minced)
- Sea salt (to taste)
- 3 tablespoons tablespoons water (or more)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 14mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1444mg
- Calcium
- 132mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.