Sweet Potatoes with Coconut, Pomegranate, and Lime

Serves: 4

Add tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.

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4 sweet potatoes
1/2 cup light coconut milk
1/4 toasted unsweetened coconut flakes
2 tablespoons chopped cilantro
1 cup pomegranate seeds
kosher salt
lime wedges


Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.

Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.

Source: wholeliving.com

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