Baked sweet potatoes with spinach and pine nuts

Baked sweet potatoes with spinach and pine nuts

Based on 167 ratings

Difficulty

Easy 👌

Preparation

15 min

Baking

60 min

Resting

0 min

Ingredients

2Servings
4
sweet potatoes (medium)
2 clove
garlic
1
lemon (juice)
1
pomegranate (seeds)
4 tbsp
pine nuts
6 tsp
coconut oil (divided)
120 g
spinach
6 tbsp
yogurt
MetricImperial

Utensils

fork, baking sheet, oven, parchment paper, cutting board, knife, large frying pan

How-To Videos

how-to-toast-nuts

How to toast nuts

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal749
Fat57 g
Protein12 g
Carb47 g
  • Step 1/6

    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.
    • 4 sweet potatoes
    • fork
    • baking sheet
    • oven
    • parchment paper

    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.

  • Step 2/6

    Mince garlic. Cut lemon into wedges and halve pomegranate. Remove seeds from pomegranate.
    • 2 clove garlic
    • 1 lemon
    • 1 pomegranate
    • cutting board
    • knife

    Mince garlic. Cut lemon into wedges and halve pomegranate. Remove seeds from pomegranate.

  • Step 3/6

    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.
    • 4 tbsp pine nuts
    • large frying pan

    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.

  • Step 4/6

    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.
    • 3 tsp coconut oil
    • 120 g spinach
    • ½ lemon

    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.

  • Step 5/6

    Remove potatoes from oven and cut in half. Add rest of coconut oil to potato halves and mash with fork.
    • 3 tsp coconut oil
    • fork

    Remove potatoes from oven and cut in half. Add rest of coconut oil to potato halves and mash with fork.

  • Step 6/6

    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.
    • ½ lemon
    • 6 tbsp yogurt
    • salt
    • pepper

    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.

  • Enjoy your meal!

    Baked sweet potatoes with spinach and pine nuts

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