Katy Beskow’s Sweet Jacket Potatoes With Yoghurt, Pomegranate & Toasted Walnuts


Little beats an oven-baked jacket potato. That savoury–sweet taste is a true home comfort, however, there are times when you need that comfort in a hurry

This recipe swaps the oven for the microwave, brushing the potato skins with a little olive oil to help crisp them up. Load with yoghurt, pomegranate, and walnuts for the ultimate tasty finish.

2 large sweet potatoes
• 2 teaspoons olive oil
• 2 tablespoons walnuts
• 1 pomegranate
• generous handful fresh flat-leaf parsley, finely chopped
• 4 tablespoons unsweetened soya yoghurt
• pinch sea salt

1 Thoroughly wash and dry the sweet potatoes. Brush the skins with the oil, then cook together in an 850W microwave for 8–9 minutes, until a knife can pierce through the filling effortlessly.
2 While the sweet potatoes are cooking, add the walnuts to a dry pan and toast over a high heat for 2–3 minutes, then set aside.
3 Slice the pomegranate and gently remove the seeds.
Remove the cooked sweet potatoes from the microwave and carefully slice them down the centre. Generously spoon in the yoghurt and scatter over the toasted walnuts, pomegranate, and parsley. Season with sea salt.

Recipe courtesy of Katy Beskow, extracted from 15 Minute Vegan.


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