Baked sweet potatoes with spinach and pine nuts

Baked sweet potatoes with spinach and pine nuts

72 ratings

Alex Hipwell, Nike Master Trainer


„One of the great things about this recipe is that it covers everything. You've got complex carbs from the sweet potato, healthy fats from the coconut oil and pine nuts, and spinach is a great dark green vegetable with a bit of protein.“

Difficulty

Easy 👌
15
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
2
sweet potatoes (medium)
1 clove
garlic
½
lemon (juice)
½
pomegranate (seeds)
2 tbsp
pine nuts
3 tsp
coconut oil (divided)
60 g
spinach
3 tbsp
yogurt
Metric
Imperial
  • 2  sweet potatoes (medium)
  • 1 clove garlic
  • ½  lemon (juice)
  • ½  pomegranate (seeds)
  • 2 tbsp pine nuts
  • 3 tsp coconut oil (divided)
  • 60 g spinach
  • 3 tbsp yogurt

Utensils

  • fork
  • baking sheet
  • oven
  • large frying pan
  • parchment paper
  • cutting board
  • knife

Enjoy with

Superfood green smoothie
The combination of pomegranate seeds, yogurt, and lemon in this dish with the apple, cucumber, and lime in the smoothie makes for a healthy, refreshing meal!

Nutrition per serving

Cal
749
Protein
12g
Fat
57g
Carb
47g

Step 1/6

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.
  • 2 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

Mince garlic. Cut lemon into wedges and halve pomegranate. Remove seeds from pomegranate.
  • 1 clove garlic
  • ½ lemon
  • ½ pomegranate
  • cutting board
  • knife

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

Step 3/6

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.
  • 2 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

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.
  •  tsp coconut oil
  • 60 spinach
  • ¼ 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

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

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.
  • ¼ lemon
  • 3 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.