Wash the sweet potatoes thoroughly, dry them and prick them all over with a fork. Rub them with olive oil and season with sea salt.
Bake the sweet potatoes in the oven at 200 °C (180 °C fan) for 45–50 min, until soft and they give when pressed. Meanwhile, remove the seeds from the pomegranate.
Wash the mint, dry it well and chop it finely. Stir the hummus until smooth and season it with a little cumin if you like.
Cut the baked sweet potatoes open lengthways and loosen the insides with a fork. That makes room for the filling and gives a lovely creamy surface.
Fill the sweet potatoes with hummus and scatter over the pomegranate seeds and mint. Sprinkle everything with a little cumin.
Serve the stuffed sweet potatoes warm, with a final drizzle of olive oil if you like. A simple leaf salad goes well with them.
Good to know
When it needs to be simple but still taste special, this dish is just right. Warm, creamy and fresh all at once – without much effort.
Swaps
Hummus → white bean purée (also provides fibre, milder flavour); pomegranate → blueberries (vitamin C and anthocyanins); mint → parsley (contains vitamin K); olive oil → avocado oil (milder flavour, mainly monounsaturated fats)
Allergens
Contains sesame (tahini in the hummus). Good for children – keep an eye on the pomegranate seeds with little ones, depending on their age; in pregnancy, keep good kitchen hygiene.
