Baked Sweet Potatoes with Walnut Three Seed Filling

by Edward Daniel

Recipe: Baked Sweet Potatoes with Walnut Three Seed Filling
Prep time
Cook time
Total time
Recent posts of sweet potatoes I saw on friend’s posts inspired this Baked Sweet Potatoes recipe; I wanted to create something filling and nourishing using ingredients I could find in my pantry.
Recipe type: Main
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 4
  • 4 medium sized sweet potatoes
  • 2tbs coconut oil
  • 50g pumpkin seeds
  • 50g sesame seeds
  • 50g sunflower seeds
  • 50g walnuts
  • 100ml oat cream
  • 1tbs tahini paste
  • 2 spring onions
  • salt and pepper to season
  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Soak the seeds and walnuts in filtered water.
  3. Place the sweet potatoes in an ovenproof dish. Using a pastry brush, brush over the coconut oil. Bake in the oven for about 30 minutes until you are able to slide a knife through the potato with ease. Set to one side.
  4. Drain the water from the seeds and walnuts. Place into a food processor and whizz with the cream and tahini paste. Season to taste.
  5. Serve the sweet potatoes with the filling.
Nutrition Information
Calories: 602cal Fat: 40g Carbohydrates: 45g Sugar: 11g Sodium: 420mg Protein: 16g





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