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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  • Makes: 6 servings
  • Makes: 5 cups
  • Prep: 25 mins
  • Total Time: 25 mins

Pomegranate-Glazed Sweet Potatoes

Directions

  1. 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.
  2. 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.

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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.
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