Baked Sweet Potatoes with Soy Yoghurt, Pomegranate, and Toasted Walnuts

Everyone loves an oven-baked sweet potato. This sweet potato has a savory, sweet taste that is a true home comfort with an extra helping of vitamin A and vitamin C. This recipe only takes about 15 minutes thanks to the handy-dandy microwave. This was the first time I’ve tried these toppings on a sweet potato and I will never go back!! The bittersweet pomegranate compliments the not too sweet yoghurt just perfectly making this meal capable of performing for breakfast, lunch and dinner. This is perfect for busy weeknights since there is virtually no lengthy prep time required! I know you guys will enjoy this just as much as I did!

Prep time: 5 min        Cook time: 10 min       Serves: 3



  • 2 large sweet potatoes
  • 2 tsp olive oil
  • 2 tbsp walnuts
  • 1 pomegranate
  • 4 tbsp unsweetened soy yoghurt
  • pinch of sea salt


  • Thoroughly wash then dry the sweet potatoes. Brush the skins with the olive oil then cook in the microwave for 10 minutes, until a fork can pierce the insides effortlessly
  • While the sweet potatoes are cooking, add walnuts to dry pan and roast over medium heat for 3-4 minutes, then set aside
  • Slice pomegranate and remove seeds
  • Remove cooked sweet potatoes from microwave and slice down the center. Generously spoon in the yoghurt, toss the toasted walnuts and pomegranate seeds over top. Season with sea salt and serve


Sweet Potato and Kale Au Gratin

Sweet potato and kale team up to create this healthy and delicious meal everyone is sure to fall in love with! Sweet potato and kale au gratin is the perfect gluten-free and paleo-friendly dish to make for a special occasion or just a regular weeknight. This recipe only has a handful of simple ingredients and is so easy to make it’s a perfect recipe for cooking experts and beginners alike. The leafy, green kale fills this dish with powerful antioxidants, fiber and vitamins such as vitamin K and vitamin A while the sweet potato packs a punch of manganese, copper, and iron! Talk about a dynamic-duo!!

Prep time: 10 min     Cook time: 35 min      Serves: 6



  • 1 large sweet potato cut into 1/4″ slices
  • 1 bunch kale
  • 4 cloves garlic minced
  • juice of 1/2 lemon
  • 4 tbsp butter
  • 3 tbsp all purpose (gluten-free) flour
  • 3/4 cup organic whole milk
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 450 degrees. In large skillet, heat 1 tbsp olive oil over medium heat. Add the sweet potatoes, season with salt and pepper and stir occasionally for about 4 minutes until sweet potatoes are lightly browned. Add chopped kale and stir occasionally until kale is slightly wilted. Add 1/2 cup water and cook, continue stirring occasionally for 5 minutes or until the kale has wilted and the water has cooked off. Stir in lemon juice then remove from heat
  • In separate medium skillet heat the butter over medium heat until melted. Add the garlic and cook 1 minute before adding the flour. Whisk frequently until well combined. Slowly whisk in the milk and 1/2 cup water. Continue whisking 3 minutes or until mixture is thickened. Turn off heat and season with salt and pepper to taste
  • Transfer the cooked sweet potatoes and kale to the skillet of béchamel sauce and stir to combine. Transfer the mixture to baking dish and bake in oven for 15 to 18 minutes until golden brown. Let stand for 5 minutes before serving


Crispy Baked Sweet Potato Tacos

Crispy tacos oven baked and stuffed with refried beans, sweet potato and melty cheese make for the best vegetarian tacos ever!!! The crispy taco edges are the perfect contrast to the creamy sweet potato filling. I’ve recently discovered I’m a little obsessed with refried beans and my daughter loves them too so, when I saw this recipe I knew it was going to be great! Besides how amazing these tacos taste, they are also super healthy. The refried beans are a great source of protein while the avocado is one of the best foods you can eat packed with nearly 20 vitamins and minerals in every serving. The sweet potato doesn’t fall short in the nutrient department either, seeing as sweet potatoes are one of the best sources of vitamin A around! Now, I know what you’re thinking-enough of the vitamin talk already! Get on with the tacos!! If you insist…..

Prep time: 20 min     Cook time: 10 min     Serves: 8


*side note-I like to experiment with different kinds of taco shells, hard, soft, taco boats and for this recipe I think the hard shells are best, they give the best crunch*


  • 1 cup refried beans
  • 1 sweet potato pureed
  • 1 cup Mexican blend cheese
  • 8 tortillas (see above note)
  • olive oil

Avocado Salsa

  • 1 avocado diced
  • 1 small tomato diced
  • juice of 1 lime
  • 1 clove minced garlic
  • salt to taste


  • Preheat oven to 450 degrees. Line a large baking sheet with parchment paper and brush with olive oil
  • Spread a spoonful of sweet potato puree into the taco shell and top with a spoonful of refried beans and a sprinkling of cheese. Lay tacos down on the baking sheet and brush small amount of olive oil on the side facing up. Bake for about 10 min flipping once
  • Make avocado salsa while tacos are in the oven. Combine all salsa ingredients and mix until combined
  • Let tacos cool for a few minutes then top with avocado salsa and serve immediately