• 3 Ratings

Vibrant, colorful, and full of fresh flavors, this sweet potato salad makes a refreshing addition to any dinner table (including a Thanksgiving spread).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.


If you do not have a spiralizer, thinly slice potatoes, then cut into 1/8- to 1/4-inch wide matchsticks.

Nutrition Facts

246 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 317 mg sodium. 524 mg potassium; 47 g carbohydrates; 5 g fiber; 25 g sugar; 3 g protein; 0 g trans fatty acid; 19414 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 57 mg calcium; 2 mg iron;


3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0