Ingredients
4 sweet potatoes
1/2 cup light coconut milk
1/4 toasted unsweetened coconut flakes
2 tablespoons chopped cilantro
1 cup pomegranate seeds
Kosher salt
Lime wedges
Preparation
Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.
