Baked sweet potatoes with spinach and pine nuts

Step 1/6

• 4 sweet potatoes

• fork
• baking sheet
• oven
• parchment paper

Preheat oven to 200°C/400°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Then, place on a parchment-lined baking sheet, transfer to oven, and bake at 200°C/400°F for approx. 45 – 60 min. Once baking time is finished, turn off oven and leave potatoes in oven until the other steps are complete.

Step 2/6

• 2 clove garlic
• 1 lemon
• 1 pomegranate

• cutting board
• knife

Mince garlic. Cut lemon into wedges and halve pomegranate. Remove seeds from pomegranate.

Step 3/6

• 4 tbsp pine nuts

• large frying pan

In a large, grease-free frying pan, toast pine nuts over medium heat for approx. 1 –2 min. until fragrant and golden brown. Remove from pan and set aside.

Step 4/6

• 3 tsp coconut oil
• 120 g spinach
• ½ lemon

Add some of the coconut oil to pan, sauté garlic, and wilt spinach over medium heat for approx. 1 – 2 min. Drizzle with part of the lemon juice. Add toasted pine nuts to spinach and set aside.

Step 5/6

• 3 tsp coconut oil

• fork

Remove potatoes from oven and cut in half. Add rest of coconut oil to potato halves and mash with fork.

Step 6/6

• ½ lemon
• 6 tbsp yogurt
• salt
• pepper

Spoon spinach and pine nut mixture on top of potatoes. Add some more lemon juice. Drizzle with yogurt on top and garnish with pomegranate seeds. Season with salt and pepper to taste.

Enjoy your meal!