Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath for sous-vide cooking to 85°C (185°F), then peel 900 grams of sweet potatoes and cut them into 2-inch chunks.

2. 2

   Place the sweet potato chunks into a vacuum-sealable bag with 1 tablespoon of olive oil and 0.5 teaspoon of salt, then vacuum seal the bag.

3. 3

   Submerge the sealed bag in the preheated water bath and cook for 2 hours, until the sweet potatoes are fork-tender.

4. 4

   While the sweet potatoes cook, lightly toast 1 cup (120 grams) of walnuts in a dry pan for 3-5 minutes, then combine them in a food processor with 3 minced garlic cloves, 0.5 cup (20 grams) chopped fresh cilantro, 1 teaspoon of blue fenugreek, 1 teaspoon of ground coriander, 1 tablespoon of lemon juice, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt.

5. 5

   Pulse the mixture until a coarse paste forms, gradually adding 2 to 4 tablespoons of water until a spreadable consistency is achieved.

6. 6

   Once cooked, carefully remove the sweet potatoes from the sous-vide bag, drain any excess liquid, and gently mash them with a fork or potato masher.

7. 7

   Fold the prepared walnut and herb paste into the mashed sweet potatoes, mixing until thoroughly combined.

8. 8

   Whisk together 3 tablespoons of pomegranate molasses with the remaining 1 tablespoon of olive oil to create a vibrant glaze, then drizzle generously over the sweet potato mixture and garnish with 0.25 cup of fresh pomegranate seeds before serving.