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🍽️ Baked Sweet Potato with Broccoli Pomegranate Tartar

550 kcal · 30 min · 4 servings

Baked Sweet Potato with Broccoli Pomegranate Tartar Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius with fan.
  2. 2. Wash the sweet potatoes thoroughly.
  3. 3. Poke the sweet potatoes several times with a fork.
  4. 4. Cut the sweet potatoes in half lengthwise.
  5. 5. Brush the cut surfaces with olive oil.
  6. 6. Season the sweet potatoes with salt.
  7. 7. Wrap the sweet potatoes in aluminum foil.
  8. 8. Place the foil packets in the oven.
  9. 9. Bake the sweet potatoes for 30 to 35 minutes.
  10. 10. Bring three liters of salted water to a boil in a pot.
  11. 11. Wash the broccoli.
  12. 12. Peel the hard stalk of the broccoli.
  13. 13. Divide the top part of the broccoli into small florets.
  14. 14. Roughly chop the peeled stalk.
  15. 15. Wash the mint.
  16. 16. Shake the mint dry.
  17. 17. Pluck the mint leaves from the stems.
  18. 18. Set aside a few small mint leaves for decoration.
  19. 19. Finely chop the rest of the mint.
  20. 20. Halve the pomegranate.
  21. 21. Release the pomegranate seeds from the skin by tapping with a spoon.
  22. 22. Blanch the broccoli for about three minutes in the boiling salted water.
  23. 23. Drain the broccoli in a sieve.
  24. 24. Rinse the broccoli with cold water.
  25. 25. Let the broccoli drain well.
  26. 26. Finely chop the broccoli.
  27. 27. Place the chopped broccoli in a bowl.
  28. 28. Add the pomegranate seeds to the bowl.
  29. 29. Add the finely chopped mint to the bowl.
  30. 30. Add crème fraîche to the bowl.
  31. 31. Add pesto to the bowl.
  32. 32. Mix all ingredients in the bowl.
  33. 33. Season the mixture with salt.
  34. 34. Season the mixture with pepper.
  35. 35. Take the sweet potatoes out of the oven.
  36. 36. Unwrap the sweet potatoes from the aluminum foil.
  37. 37. Place the sweet potatoes on plates with the cut side facing up.
  38. 38. Sprinkle some salt over the sweet potatoes.
  39. 39. Serve the broccoli pomegranate tartar next to the sweet potatoes.
  40. 40. Garnish the dish with the remaining pomegranate seeds.
  41. 41. Garnish the dish with the reserved mint leaves.
  42. 42. Serve the dish.

Nutrition per serving