Sweet Potato with Pomegranate Crunch
This Sweet Potato with Pomegranate Crunch is here to wow your taste buds and elevate your table. This recipe combines the warm, earthy sweetness of roasted sweet potatoes with the tart, juicy burst of pomegranate seeds and a delightful nutty olive crunch. It’s colorful, wholesome, and versatile
Ingredients
- 4 small sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
Pomegranate crunch
- ½ cup pomegranate seeds
- ⅓ cup chopped sun dried tomatoes
- ½ cup chopped green olives
- ⅓ cup toasted hemp seeds
- 1 clove minced garlic
- ¼ cup chopped parsley
- 1 tbsp olive oil
- salt to taste
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halfs with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- While the sweet potatoes are cooking, make the crunch topping. In a small bowl, mix pomegranate seeds, sun dried tomatoes, hemp seeds, olives, garlic, parsley, olive oil and salt. Toss gently to combine.
- Once the sweet potatoes are roasted, transfer them to a serving platter. Sprinkle the pomegranate crunch mixture on top.
- Serve warm or at room temperature and enjoy!