Pomegranate-Glazed Sweet Potatoes
Vibrant, colorful, and full of fresh flavors, this sweet potato salad makes a refreshing addition to any dinner table (including a Thanksgiving spread).
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Pomegranate-Glazed Sweet Potatoes
Directions
- In a 5- to 6-quart pot bring lightly salted water to boiling. Add sweet potatoes. Cook, uncovered, 2 minutes (If using purple potatoes, cook only 1 minute); drain.
- In same pot stir together pomegranate juice, honey, butter, salt, cardamom, nutmeg, and pepper. Bring to boiling, stirring to melt butter; reduce heat. Simmer, uncovered, for 5 minutes or until thickened and of glaze consistency. Add sweet potatoes; gently toss to glaze. Remove from heat. Stir in parsley and mint. Transfer to serving dish. Top with pomegranate seeds.
From the Test Kitchen
If you do not have a spiralizer, thinly slice potatoes, then cut into 1/8- to 1/4-inch wide matchsticks.
Nutrition Facts (Pomegranate-Glazed Sweet Potatoes)
- Per serving:
- 246 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 15 mg chol. ,
- 317 mg sodium ,
- 47 g carb. ,
- 5 g fiber ,
- 25 g sugar ,
- 3 g pro.