Baked sweet potatoes with herbed yogurt and pomegranate

Name: Baked sweet potatoes with herbed yogurt and pomegranate
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 medium sweet potatoes; 1 tbsp olive oil; 400 g chickpeas, drained (optional); 250 g Bulgarian yogurt; 1 small bunch dill and parsley; 1 lemon, zest and juice; ½ pomegranate, seeds; 30 g walnuts

Crisp skins, soft centres and a cool, green yogurt.

VegetarianGluten-freeIn season: sweet potato

Prep10 min

Cook45 min

Total55 min

Serves

Approx. per serving: 340 kcal · 11 g protein

Ingredients

Potatoes

4 medium sweet potatoes1 tbsp olive oil400 g chickpeas, drained (optional)

Herbed yogurt

250 g Bulgarian yogurt1 small bunch dill and parsley1 lemon, zest and juice

To finish

½ pomegranate, seeds30 g walnuts

Tick ingredients as you go. Quantities change with servings.

Method

Heat the oven to 200°C. Prick the sweet potatoes, rub with oil and salt, and bake for 45 minutes until soft.
If using chickpeas, roast them on the same tray for the last 20 minutes.
Finely chop the herbs and stir into the yogurt with the lemon and a pinch of salt.
Split the potatoes, spoon in the yogurt and scatter with chickpeas, pomegranate and walnuts.

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