Sweet Potatoes with Coconut, Pomegranate and Lime
Vegan; 15 min. prep.; 45 min. bake time
Happy New Year Everyone! From my family to yours we wish you a safe and wonderful holiday!
In honor of the holiday I chose this recipe because of all of the beautiful jewel tones.....
4 medium sweet potatoes
1/2 cup light coconut milk (divided)
1/4 cup toasted unsweetened coconut flakes
2 Tablespoons chopped cilantro
1 cup pomegranate seeds
2 limes cut into wedges
Kosher salt or sea salt (optional)
1. Preheat oven to 400 F. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly. To toast coconut flakes: heat a pan on medium heat and toss in flakes, stirring until they turn golden and become fragrant.
2. Slice tops and mash sweet potatoes with a fork. Divide coconut milk, toasted coconut flakes, cilantro and pomegranate seeds among the sweet potatoes.
3. Season with salt if using. Garnish with additional sprigs of cilantro and serve with lime wedges.
Per Serving: 272 cal.; 8 grams sat. fat; 1 gram unsat. fat; 0 mg chol.; 44 grams carbs.; 58 mg sod.; 5 grams prot.; 9 grams fiber.
Found: Whole Living December 2010
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