Georgian Sweet Potatoes
Experience the bold, vibrant flavors of Georgia with this recipe for Georgian Sweet Potatoes! Perfectly roasted sweet potatoes are elevated with a creamy walnut sauce infused with earthy spices like coriander, paprika, and fenugreek, offering a taste of the Caucasus. A drizzle of red wine vinegar adds tangy brightness, while fresh cilantro and jewel-like pomegranate seeds provide a vibrant, textural contrast. This stunning dish is not only visually appealing but also packed with nutrients, making it an excellent choice for a hearty vegetarian main or a colorful side dish. Ready in just 45 minutes, Georgian Sweet Potatoes are the ultimate blend of simplicity, flavor, and tradition—all in one plate.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 1 cup walnuts
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground fenugreek
- 2 tablespoons fresh cilantro
- 3 tablespoons olive oil
- 0.5 cup pomegranate seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly with olive oil.
Wash and peel the sweet potatoes. Cut them into large chunks, about 1-inch thick.
Place the sweet potato chunks on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over them, and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for about 25-30 minutes, flipping them halfway through cooking, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the walnut sauce. In a food processor, combine the walnuts, garlic, red wine vinegar, ground coriander, paprika, ground fenugreek, the remaining 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Pulse the mixture until the walnuts are finely ground. Gradually add 1 tablespoon of olive oil and 2-3 tablespoons of water, processing until the mixture forms a thick, smooth paste. Adjust the consistency with more water if needed.
Once the sweet potatoes are done roasting, transfer them to a serving platter. Drizzle the walnut sauce over the top evenly.
Garnish with fresh cilantro leaves and sprinkle with pomegranate seeds for a burst of color and freshness.
Serve warm or at room temperature as a side dish or a light vegetarian main.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 38.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
