We’ve got something special for you. Baked sweet potatoes with pomegranate are piled high with fragrant, fresh herbs and crunchy, toasted walnuts, then doused in an easy-to-make, creamy tahini sauce. It’s a delicious side dish – but also pretty enough to be the star of the show!
This recipe combines some of our favorite things. First – our vessel, sweet potatoes. Their natural sweetness and slight earthiness make the perfect base. Next – herb and walnut salad. Fragrant mint and parsley, mingling with nutty, toasted walnuts, is so good that it could be a standalone salad recipe! Add bursts of crunchy pomegranate seeds, which feel festive enough to call this a Thanksgiving or Christmas dish.
Even though these stuffed sweet potatoes would dazzle a holiday table, there’s no reason to save them just for the festive season. Enjoy them all winter and into the spring. Last, but certainly not least, top it off with a drizzle of creamy tahini lemon sauce!
Ingredients needed
These roasted sweet potatoes with pomegranate seeds are made from delicious ingredients:
- Sweet potatoes: Earthy and naturally sweet, they become creamy with a hint of nuttiness when baked.
- Toasted walnuts: For a rich and nutty crunch.
- Fresh herbs: Mint and parsley come together for a burst of refreshing, cooling, and bright notes.
- Pomegranate seeds: They provide a juicy burst of crunch, adding both sweetness and tartness.
- Tahini lemon sauce: Tahini, lemon juice, garlic, sea salt, and water combine to make a delicious, zesty and creamy sauce.
What to serve with sweet potato with pomegranate
Sweet potato with pomegranate works as a main meal with some extra herb and walnut salad, wheat berry salad , a pumpkin spinach salad , or pan seared brussels sprouts on the side.
Otherwise, serve it up as an interesting side dish next to a heartier, savory main to contrast the natural sweetness. Try porchetta , pork chops with caramel apples , or stovetop BBQ chicken . Carry the pomegranate flavor through and pair it with some Christmas salmon , or keep the herby flavors going with salmon with lemon dill sauce .
Stuffed Sweet Potatoes with Pomegranate and Fresh Herbs
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Ingredients
- ▢ 4 small sweet potatoes (about 2 lb total)
- ▢ ¾ cup chopped toasted walnuts
- ▢ ½ cup EACH: chopped mint and parsley
- ▢ Seeds from 1 pomegranate
- ▢ 1 teaspoon olive oil
Tahini Lemon Sauce
- ▢ ¼ cup tahini
- ▢ Juice from 1 lemon
- ▢ 1 clove garlic (finely minced)
- ▢ Sea salt (to taste)
- ▢ 3 tablespoons tablespoons water (or more)
Instructions
- Turn your oven to 400 degrees Fahrenheit. Prick the sweet potatoes 5-6 times each with a fork then set them on the baking sheet. Place them into your oven (no need for your oven to preheat first) and bake them for 45-60 minutes, or until they are soft. Remove them from the oven and set them aside to cool slightly. 4 small sweet potatoes
- While the sweet potatoes are baking, prepare the topping. Place the walnuts, mint, parsley, and pomegranate in a medium-sized bowl, drizzle with the olive oil, and toss to combine. ¾ cup chopped toasted walnuts, ½ cup EACH: chopped mint and parsley, Seeds from 1 pomegranate, 1 teaspoon olive oil
- Whisk the tahini lemon sauce ingredients in a small bowl adding enough water so it is the consistency of honey. ¼ cup tahini, Juice from 1 lemon, 1 clove garlic, Sea salt, 3 tablespoons tablespoons water
- When the sweet potatoes are cool enough to handle, cut through the skin in a “t” shape. Gently mash the insides then pile the walnuts and herbs on top and drizzle with some tahini lemon sauce.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More sweet potato recipes
For more inspiration, check out all of my side dish recipes !
Sweet Potato Fritters with Cheddar and Green Onions
Roasted Hot Honey Sweet Potatoes with Pecans
Baked Sweet Potato Latkes
Sweet Potato Roll Sushi Bowl
Stuffed Sweet Potatoes with Pomegranate and Fresh Herbs
Ingredients
- 4 small sweet potatoes , about 2 lb total
- ¾ cup chopped toasted walnuts
- ½ cup EACH: chopped mint and parsley
- Seeds from 1 pomegranate
- 1 teaspoon olive oil
Tahini Lemon Sauce
- ¼ cup tahini
- Juice from 1 lemon
- 1 clove garlic , finely minced
- Sea salt , to taste
- 3 tablespoons tablespoons water , or more
Instructions
- Turn your oven to 400 degrees Fahrenheit. Prick the sweet potatoes 5-6 times each with a fork then set them on the baking sheet. Place them into your oven (no need for your oven to preheat first) and bake them for 45-60 minutes, or until they are soft. Remove them from the oven and set them aside to cool slightly. 4 small sweet potatoes
- While the sweet potatoes are baking, prepare the topping. Place the walnuts, mint, parsley, and pomegranate in a medium-sized bowl, drizzle with the olive oil, and toss to combine. ¾ cup chopped toasted walnuts, ½ cup EACH: chopped mint and parsley, Seeds from 1 pomegranate, 1 teaspoon olive oil
- Whisk the tahini lemon sauce ingredients in a small bowl adding enough water so it is the consistency of honey. ¼ cup tahini, Juice from 1 lemon, 1 clove garlic, Sea salt, 3 tablespoons tablespoons water
- When the sweet potatoes are cool enough to handle, cut through the skin in a “t” shape. Gently mash the insides then pile the walnuts and herbs on top and drizzle with some tahini lemon sauce.
