Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pomegranate-Glazed Sweet Potatoes
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- #105887
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 sweet potatoes, trimmed and cut into 3/4-inch-thick rounds
2 teaspoons kosher salt
1/2 cup pomegranate juice
2 tablespoons sugar
2 tablespoons butter
1/2 teaspoon chopped fresh rosemary
1/2 lemon, grated rind of
2 tablespoons pomegranate seeds
directions
In a large skillet, lay the sweet potato rounds flat and pour in water to cover. Add half of the salt. Bring to a boil, lower the heat, and let the water bubble gently for 6 to 8 minutes or until the potato slices can be pierced easily with a fork.
In a small bowl, combine the pomegranate juice, sugar and remaining salt.
Drain the water from the sweet potatoes. Add the pomegranate mixture and butter. Without moving the potatoes, cook them over medium heat for 18 to 20 minutes or until the liquid evaporates completely.
Turn each slice over. Sprinkle with rosemary, lemon and pomegranate seeds.
added by
chetb
nutrition data
233 calories, 6 grams fat, 44 grams carbohydrates, 2 grams protein per serving.
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