Meet Chelsea Harrison, she runs food blog The Naked Fig on her blog you will be inspired to cook delicious vegetarian friendly meals, get to browse through her lovely photos, learn how to start a food blog, and get some holiday gift ideas. She is married to her husband Sam, has an adorable son Luc River and they reside in Roswell, Georgia in their dreamy light filled home.
Recipe for these delicious sweet potatoes, the perfect snack on a fall afternoon!
2 sweet potatoes
2 tbsp butter (can sub coconut oil, for a vegan option)
2 cloves garlic
1 cup cooked lentils
1 tbsp finely chopped fresh sage
1 tsp fresh thyme
1/8 tsp ground mustard
Salt and pepper to taste
Zest of one lemon
Preheat oven to 375 degrees. Brush sweet potatoes with oil, sprinkle with salt, and individually wrap in aluminum foil. Bake for about 30 minutes (depending on size) or until tender.
Melt butter in a small saucepan. Add garlic and herbs and cook two minutes. Add mustard, lemon zest, and lentils and stir. Cook on medium low heat until warm.
Slice sweet potatoes and fill with lentil mixture. Top with pomegranate seeds and serve.