Stuffed Sweet Potatoes with Pomegranate Drizzle


Pesach / Parev

Prep time: 10 mins / Cook time: 1 hour

Serves: 4 servings


8 baby sweet potatoes, thoroughly washed and scrubbed
2 tbsp raw shelled pistachios, chopped
2 tbsp pine nuts
⅛ tsp salt (or to taste)
4 dried apricots, chopped
4 pitted prunes, chopped
2 tbsp dried sour cherries, chopped
2 tsp extra virgin olive oil
Pomegranate – maple glaze:
3 tbsp pomegranate syrup
3 tbsp pure maple syrup
1 tbsp balsamic vinegar
2 tsp orange juice
2 tsp brown sugar


  1. Preheat oven to 200c. Line a baking sheet with foil or parchment paper
  2. Arrange sweet potatoes on the baking sheet and bake for 45 minutes or until tender
  3. In the meantime, prepare the glaze by combining all the ingredients in a small sauce pan. Cook over medium heat, 5-6 minutes until it comes to a soft boil. Reduce heat and simmer for an additional 6-7 minutes ( the glaze will thicken as it cools)
  4. Combine chopped pistachios, pine nut and salt in a small bowl and toss together. Heat olive oil in a non stick pan, add nuts and cook over medium heat stirring constantly for about 2 minutes (keep an eye so they don’t burn)
  5. Transfer to a bowl, add dried apricots, prunes and cherries and mix well
  6. Once the sweet potatoes are cool enough to handle, slice them down the middle and lightly press the ends towards the center
  7. Fill each sweet potato with nut and fruit filling and drizzle with the glaze right before serving



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