Sweet Potato, Pecan, Pomegranate and Feta Boats

Want to do something different with your sweet potato Holiday dish this year?  Well here you go, you’re welcome :) This was a bit of an experiment for me and they came out so delicious. The sweetness of the sweet potato mash and candied pecans, combined with the tart feta cheese and flavorful burst of pomegranate made an awesome combo, and they looked real pretty as a side dish. 

Ingredients - serves 4

• 2 large sweet potatoes / yams 

• 1 tbsp butter

• 2 tbsp cream 

• Pinch of nutmeg

• 1/2 tsp Salt and pinch of pepper 

• 2 tbsp brown sugar

Toppings

• 2 tbsp pomegranate seeds

• 1 tbsp chives or green onions

• 2 tbsp candied pecans 

• 2-3 tbsp of crumbled feta cheese (or goats cheese)
  

Method: 

Start by baking your sweet potatoes or yams.  Scrub the skin clean, poke a few holes in the potatoes, then pop into the oven for 40 -50 minutes until soft all the way through.  You can test if they are ready by poking a knife in and it should be soft all the way. 

Take out and leave to cool for a bit.  Slice in half length ways and scoop out 3/4 the inside potato into a bowl.  Leave a bit of potato around the edges of the skins to make a thick rim as you want them to hold their shape. 

Brush the skins with a little olive oil then pop back into the oven for a further 15 minutes so they crisp up a bit. 

Mash the soft sweet potato filling with the butter, cream, nutmeg, sugar and season with salt and pepper the scoop back into the crisped up skins. 

This stage can be done in advance, even the day before, so all you have to do is finish them off and heat them up the next day.

When you’re ready to serve make sure the potatoes are hot and warmed through, sprinkle them with feta cheese, (or goats cheese) the pomegranate seeds, broken candied pecan nuts, and a sprinkle of chives or green onions (optional)