Twice Baked Sweet Potatoes with Tahini Yogurt and Pomegranate Seeds
Ingredients
- 4 Medium sweet potatoes
- 4 tablespoons Butter
- 1/4 cup Honey
- 1 teaspoon Red pepper flakes
- 2 tablespoons Apple cider vinegar
- 1 cup Full-fat Greek yogurt
- 1/4 cup Tahini
- 1/2 cup Cilantro, torn
- 1/2 cup Mint, torn
- 4 Scallions, thinly sliced
- 1/2 cup Toasted mixed seeds and nuts (I used slivered almonds, pepitas and sesame seeds)
- 1/2 cup Pomegranate seeds
- Zest of 1 lemon
- Salt and pepper, to taste
Instructions
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