- Heat over to 400. Arrange 4 sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender {about 45 minutes}. Let cool slightly.
- Slice tops and mash sweet potatoes with a fork. Divide 1/2 cup of light coconut milk, 1/4 cup toasted, unsweetened coconut flakes, 2 Tbsp chopped cilantro and 1 cup pomegranate seeds among sweet potatoes.
- Season with kosher salt and enjoy!
Monday, April 11, 2011
Sweet Potatoes With Coconut, Pomegranate & Lime
Thank you, Martha Stewart, for this amazing {and fancy, yet easy} recipe! I love me some sweet potatoes. If only my hubbs and kids felt the same way.
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