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Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.
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