Loaded stuffed sweet potatoes

Ingredients

• 4sweet potatoes, medium, scrubbed but not peeled
• 2 tbspolive oil
• 5 1/4 ozfeta cheese, a variety labelled suitable for vegetarians, crumbled
• 4 1/4 ozpomegranate seeds, from about one pomegranate
• 2 ozwalnuts, roughly chopped
• 5 1/4 ozGreek yogurt
• 1lemon, juiced
• 1/2 ozflat-leaf parsley, chopped
• 1 tbsppomegranate molasses
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 390°F. Prick the sweet potatoes all over, rub them with the olive oil and half the salt, and bake directly on a lined tray until they are collapsing and the sugars have leaked out and caramelized.

2. 2

   Whisk the yogurt with the lemon juice, the rest of the salt and a splash of water until it is thin enough to pour in a ribbon.

3. 3

   Split each potato lengthways without cutting all the way through, press the ends toward each other so it opens up, and fork the flesh loose. Season with the black pepper.

4. 4

   Spoon over the yogurt, then scatter the feta, pomegranate seeds, walnuts and parsley, and finish with a thin drizzle of pomegranate molasses.