Food and fitness by Rochelle : Happy Anniversary Dinner - sweet potatoes with coconut, pomegranate, and lime

Husband surprised me with roses & my favorite coffee while I was in the middle of cooking

For our anniversary this year, I decided I wanted to make a special dinner for the two of us. We have been gone so much lately that I really wanted to stay home and have a home cooked meal. I knew it would be difficult to do this as I had to work that morning and also was trying to get things ready for Jaedyn & I for our big trip. Dave & I had decided to get meat from Dons meat & with that he wanted to grill asparagus. That meant all I needed was another side and dessert - I could handle that! I thought sweet potatoes sounded good, but didn't want to just bake them. I wanted something a little more fancy and that required some work from me. So the blog hunt began & thankfully I only searched two blogs before I stumbled upon this gem :) not only did it look easy, it sounded delicious too! I decided to make my life easier by throwing the sweet potatoes in the crock pot early that morning before work, so they would be all nice & soft when I got home from work. Then all I would have to do is pull the skins off, stir in the coconut milk, toasted coconut, and pomegranates & it would be done. I like those kind of dishes. This would give me plenty of time to make my dessert, clean the house, and get laundry done. Yay! It was setting up to be a great anniversary dinner.

Like I suspected, the potatoes were done & in no time flat I was able to get it assembled. I was also able to get everything on my list done. Only thing I ran out of time for, was a shower. Oh well... At least I wasn't stinky ;)

The potatoes turned out Ah-Mazing! I think the little bit of lime you squeeze over after you serve them, totally puts the flavor over the top. Well that & the cilantro. I hope you try this dish the next time you want a sweet potato side dish :)

Sweet Potatoes with Pomegranate, Coconut, and Lime

Ingredients

3 medium sweet potatoes
1/2 cup unsweetened full fat canned coconut milk
1/4 cup unsweetened coconut flakes, toasted
1 pomegranate, seeded
sea salt (optional)
2 Tbs cilantro, chopped
1 lime, cut into wedges

Instructions

Preheat oven to 400° F.
Cut off ends of sweet potatoes. Using a heavy fork, prick 20 times around the surface of each potato.
Arrange on a rimmed baking sheet and roast until tender (about 45 minutes). - OR throw them in a crock pot, pierced, and wrapped in foil on low for 4-6 hours.
Let cool slightly, then mash sweet potatoes with a fork.
Stir in coconut milk, coconut flakes and pomegranate seeds. Season with sea salt if desired.
Garnish with cilantro and serve with lime wedges.