Soft, warm sweet potato gets a fresh sauce of yogurt, tahini and lemon. Pomegranate seeds add juicy, crunchy pops; mint keeps everything light. A savory breakfast that’s also right at home at a leisurely brunch.
Small sweet potatoes work well for this dish: they cook evenly and, once baked, fit neatly on a plate. Allow about 180 to 220 grams per potato. The skin turns lightly crisp while the flesh stays soft and sweet. Sweet potatoes are available year-round; look for firm ones with no soft spots. Rinse them well and dry them before putting them in the oven, so no dirt is left on the skin.
Pricking the potatoes a few times with a fork lets steam escape as they bake. A thin coating of oil helps the skin become drier and more flavorful, but isn’t needed to cook the potato through. Baking time depends on how thick the potatoes are: after about 40 minutes, insert a knife into the center. If it slides in without resistance, the potato is ready. If the flesh still feels firm, give it another five minutes at a time. Cutting the potatoes open lengthwise after baking releases the steam and makes room for the sauce.
Tahini can be thick or have a layer of oil on top, so stir the jar well first. Mix the tahini with the yogurt and lemon juice; a little water makes the sauce thin enough to spoon over the potatoes. Use regular yogurt for a fresh, creamy sauce, or Greek yogurt if you’d like it thicker. If the sauce is too thick, add water a teaspoon at a time. Taste before serving: tahini varies in flavor, so sometimes an extra squeeze of lemon or a pinch of salt is just right.
Pomegranate seeds add juicy, slightly tart pops against the soft flesh and creamy sauce. Fresh mint brings a cool, herby flavor, but don’t use too much: a few leaves per serving are enough. No fresh pomegranate? Seeds from a container work just fine. Spoon them over the dish just before eating so they stay fresh. Any leftover pomegranate seeds can be stored covered in the refrigerator.
Serve the potatoes straight from the oven as a savory breakfast, or alongside other brunch dishes. For a more substantial meal, you can add a simple cucumber and leafy-green salad; let the lemon-tahini sauce tie everything together. The potatoes can also be baked ahead and later reheated until piping hot in an oven at 180 °C. Store leftovers covered in the refrigerator and keep the sauce and toppings separate until serving, so the skin doesn’t get unnecessarily soft.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Prick each potato in several places with a fork. Rub them with the olive oil and about a third of the salt.
Place the potatoes on the baking sheet and bake for 40–50 minutes, until a knife slides through the thickest part without resistance. If any are very large, let them cook a little longer as needed.
Meanwhile, stir the yogurt, tahini, lemon juice and the remaining salt until smooth. Stir in cold water, one tablespoon at first and then a little more if needed, until the sauce is spoonable.
Cut the hot potatoes open lengthwise and gently press them apart a little. Spoon the tahini yogurt over them and scatter the pomegranate seeds and mint leaves on top. Serve immediately.
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