Sweet Potatoes with Coconut, Pomegranate, and Lime


This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.


  • 4 sweet potatoes

  • ½ cup light coconut milk

  • ¼ toasted unsweetened coconut flakes

  • 2 tablespoons chopped cilantro

  • 1 cup pomegranate seeds

  • Kosher salt

  • Lime wedges


  1. Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.

  2. Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.

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