-HEART HEALTH TK

Stuffed sweetpotatoes With walnuts, mint & pomegranate

Ingredients

• 4 small sweetpotatoes about 1/2 lb. each • ¾ cup chopped toasted walnuts • ½ cup each: chopped mint and parsley • Seeds from 1 pomegranate

Tahini Lemon Sauce • 1tsp olive oil • ½ cup tahini • Juice from 1 lemon • 1 garlic clove finely minced • Sea salt to taste • 3 + Tbsp water

TEACHING TOOLS For ideas on how to incorporate sweetpotates into your holiday meals download our Teaching Tool: • “Healthy Family Holiday Tips & Ingredient Substitutions ” 3. Whisk the Tahini Lemon Sauce ingredients in a small bowl adding enough water so it is the consistency of honey. 4. When the sweetpotatoes 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. Directions 1. Turn your oven to 400 degrees. Prick the sweetpotatoes 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. 2. While the sweetpotatoes 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.

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