Everyone loves an oven-baked jacket potato. That savoury-sweet taste is a true home comfort.
Sweet jacket potatoes with yoghurt, pomegranate, and toasted walnuts
2 large sweet potatoes
2 teaspoons olive oil
2 tablespoons walnuts
generous handful of fresh flat-leaf parsley, finely chopped
4 tablespoons 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 yoghurt and scatter over the toasted walnuts, pomegranate, and parsley. Season with sea salt.
This is an edited extract from 15 Minute Vegan by Katy Beskow published by Quadrille RRP $29.99 and is available in stores nationally.