Sweet jacket potatoes with yoghurt, pomegranate, and toasted walnuts

Sweet jacket potatoes with yoghurt, pomegranate, and toasted walnuts

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Everyone loves an oven-baked jacket potato. That savoury–sweet taste is a true home comfort, however, there are times when you need that comfort fast. I love making sweet jacket potatoes in the microwave; brushing the skin with a little olive oil helps to crisp them up, and their lingering sweetness is reminiscent of that of an oven-baked spud. Load with your favourite toppings, or with mine, which are yoghurt, pomegranate, and walnuts.

Ingredients

Quantity Ingredient
2 large sweet potatoes
2 teaspoons olive oil
2 tablespoons walnuts
1 pomegranate
generous handful fresh flat-leaf parsley, finely chopped
4 tablespoons unsweetened soya yoghurt
pinch sea salt

Method

  1. Thoroughly wash and dry the sweet potatoes. Brush the skins with the oil, then cook together in an 850W microwave for 8–9 minutes, until a knife can pierce through the filling effortlessly.
  2. While the sweet potatoes are cooking, add the walnuts to a dry pan and toast over a high heat for 2–3 minutes, then set aside.
  3. Slice the pomegranate and gently remove the seeds.
  4. Remove the cooked sweet potatoes from the microwave and carefully slice them down the centre. Generously spoon in the yoghurt and scatter over the toasted walnuts, pomegranate, and parsley. Season with sea salt.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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