Mini Stuffed Sweet Potatoes With Houmous, Asparagus Twirls & Pomegranate Seeds


  • Two Small Sweet Potatoes
  • 3 Stalks of Asparagus
  • 1/4 Cup of Pomegranate Seeds
  • 3 tbsp Houmous 
  • 1 Spring Onion Finely Chopped
  • Himalayan Salt & Crushed Black Pepper


  • Preheat the oven to 200˚C and spread a tsp of olive oil on a baking tray
  • Pierce the sweet potatoes several times with a fork, and place in the microwave for around 5 minutes to soften the centre
  • Take the potatoes from the microwave and place them on the baking tray. Drizzle a little olive oil over each potato and season with himalayan salt then place in the oven for around 30-35 minutes
  • 5 minutes before the potatoes are cooked use a julienne peeler and peel thin strips of asparagus (if this is proving difficult simply half them using a sharp knife) 
  • Add the asparagus to a small pan of boiling water with the tips sticking out and boil for around 3-4 minutes to keep them a little crunchy
  • Finely chop the spring onion and prepare the pomegranate seeds
  • Take the sweet potatoes out the oven, and assemble the houmous, pomegranate seeds, spring onion and freshly steamed asparagus.
  • Add a little more cracked black pepper and enjoy!
four ways to eat sweet potato