wholeliving

Sweet Potatoes with Coconut, Pomegranate, and Lime

Add tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.
Whole Living, December 2010
  • Yield Serves 4
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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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