Baked Sweet Potatoes with Walnut Three Seed Filling

by Edward Daniel
Caption of Baked Sweet Potatoes with Walnut Three Seed Filling. image by Edward Daniel (c).

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.

Caption of Baked Sweet Potatoes with Walnut Three Seed Filling. image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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