Food & Cooking Recipes Quick & Easy Recipes Sweet Potatoes with Coconut, Pomegranate, and Lime Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds. Ingredients 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 Directions 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. 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. Rate it Print