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Creamy Stuffed Sweet Potatoes With Hummus

Linda M. Harris
Soft baked sweet potatoes loaded with creamy hummus, toasted walnuts, pomegranate arils, and fresh mint.
A simple, fiber-rich, plant-based dinner that’s full of flavor and ready in just over an hour.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Plant-Based, Vegan
Servings 2

Equipment

  • 1 small baking pan or pie plate
  • 1 fork for pricking and mashing
  • Measuring spoons

Ingredients
  

  • 2 large sweet potatoes scrubbed clean
  • 4 tablespoons hummus
  • 4 tablespoons coarsely chopped toasted walnuts
  • 4 tablespoons pomegranate arils
  • 2 –3 tablespoons fresh mint finely chopped
  • Salt and black pepper to taste

Instructions
 

  • Preheat the Oven: Begin by setting your oven to 425°F (220°C).
    Allow the oven to reach the proper temperature while you prepare the sweet potatoes.
    Preheating ensures that the potatoes cook evenly and develop a tender, fluffy interior.
  • Prepare the Sweet Potatoes: Scrub each sweet potato under cold running water to remove any dirt and debris from the skin.
    Pat them dry with a clean kitchen towel.
    Using a fork, gently prick each sweet potato 5–6 times all around.
    These small punctures allow steam to escape during baking and prevent the potatoes from bursting in the oven.
  • Arrange the Sweet Potatoes for Baking: Place the pricked sweet potatoes in a small baking pan or pie dish.
    Make sure they are spaced slightly apart so heat circulates evenly around each potato.
    This will help the skins roast beautifully while the flesh inside becomes soft and creamy.
  • Bake Until Tender: Place the pan in the preheated oven and bake for about 1 hour.
    The exact time may vary depending on the size of the potatoes.
    They are done when you can easily pierce the center with a fork and it slides through without resistance.
    The skins should be tender and slightly crisp in spots.
  • Let Sweet Potatoes Cool Slightly: Once baked, carefully remove the pan from the oven.
    Allow the sweet potatoes to rest for 5 minutes.
    This short cooling period makes them easier to handle and prevents burns from hot steam when you split them open.
  • Prepare the Toppings: While the sweet potatoes are cooling, toast the walnuts if you haven’t already.
    Place chopped walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly golden.
    Set aside. Finely chop fresh mint leaves and measure out pomegranate arils so everything is ready for assembly.
  • Split and Fluff the Sweet Potatoes: Carefully place each potato on a plate.
    Using a sharp knife, slice the potato lengthwise from top to bottom. Gently push the ends toward each other to open it wide.
    Use a fork to mash the interior lightly, fluffing the soft flesh while leaving some chunks for texture.
    Season lightly with salt and freshly ground black pepper to enhance the natural sweetness.
  • Add the Hummus Layer: Spoon 2 tablespoons of hummus into the center of each open sweet potato.
    Spread it slightly so it melds with the potato flesh.
    The creamy hummus adds plant-based protein and a silky texture that balances the natural sweetness of the potato.
  • Add Crunch and Sweetness: Sprinkle the toasted walnuts evenly over the hummus layer, followed by the bright, jewel-like pomegranate arils.
    The walnuts provide crunch and healthy fats, while the pomegranate adds a burst of tangy sweetness and antioxidants.
  • Garnish with Fresh Herbs: Finish by sprinkling 1–1.5 tablespoons of chopped fresh mint on top of each potato.
    The mint provides a fresh aroma and flavor contrast that brightens the dish beautifully.
  • Serve and Enjoy: Serve the stuffed sweet potatoes immediately while warm.
    Each bite should combine creamy hummus, fluffy sweet potato, crunchy nuts, juicy pomegranate, and refreshing mint.
    This dish is satisfying, nutritious, and perfect for a wholesome vegan dinner or an impressive meal-prep option for busy weekdays.
  • Variations and Shortcuts
    Microwave Option: If you’re short on time, prick the potatoes and microwave one at a time on HIGH for 8–12 minutes, turning halfway, until tender.
    Paleo Variation: Replace hummus with 3 tablespoons of tahini, almond butter, or cashew butter mixed with 1 tablespoon lemon juice and a pinch of cumin.
    Extra Toasty Walnuts: For added flavor, place the chopped walnuts on the baking pan with the potatoes during the last 5 minutes of baking.

Notes

  • Choose large, evenly sized sweet potatoes for uniform baking.
  • Scrub the skins thoroughly—edible skins add fiber and nutrients.
  • Handle the potatoes gently when splitting to avoid breaking them apart.
  • Toast walnuts to enhance flavor, but skip if short on time.
  • Use fresh pomegranate arils for the best texture and color; frozen works if necessary.
  • Season lightly with salt and pepper to complement the natural sweetness.
  • Mash the potato flesh lightly for a creamy yet rustic texture.
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