|2||sweet potatoes (medium)|
|2 tbsp||pine nuts|
|3 tsp||coconut oil (divided)|
Preheat oven to 200°C/400°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Then, place on a parchment-lined baking sheet, transfer to oven, and bake at 200°C/400°F for approx. 45 – 60 min. Once baking time is finished, turn off oven and leave potatoes in oven until the other steps are complete.
Mince garlic. Cut lemon into wedges and halve pomegranate. Remove seeds from pomegranate.
In a large, grease-free frying pan, toast pine nuts over medium heat for approx. 1 –2 min. until fragrant and golden brown. Remove from pan and set aside.
Add some of the coconut oil to pan, sauté garlic, and wilt spinach over medium heat for approx. 1 – 2 min. Drizzle with part of the lemon juice. Add toasted pine nuts to spinach and set aside.
Remove potatoes from oven and cut in half. Add rest of coconut oil to potato halves and mash with fork.
Spoon spinach and pine nut mixture on top of potatoes. Add some more lemon juice. Drizzle with yogurt on top and garnish with pomegranate seeds. Season with salt and pepper to taste.