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Sweet Jacket Potatoes with Yoghurt, Pomegranate and Toasted Walnuts Recipe




  • 2 large sweet potatoes
  • 2tsp olive oil
  • 2tbsp walnuts
  • 1 pomegranate
  • generous handful of fresh flat-leaf parsley, finely chopped
  • 4tbsp unsweetened soya yoghurt
  • pinch of sea salt


Thoroughly wash and dry the sweet potatoes. Brush the skins with the oil, then cook together in a 850W microwave for 8-9 minutes, until a knife can pierce through the filling effortlessly.

While the sweet potatoes are cooking, add the walnuts to a dry pan and toast over a high heat for 2-3 minutes, then set aside.

Slice the pomegranate and gently remove the seeds.

Remove the cooked sweet potatoes from the microwave and carefully slice them down the centre. Generously spoon in the soya yoghurt and scatter over the toasted walnuts, pomegranate, and parsley. Season with sea salt.

Recipe courtesy of 15 Minute Vegan by Katy Beskow. Photography: Dan Jones (Quadrille)


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