Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
  • 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

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; fat 6g; cholesterol 15mg; saturated fat 4g; carbohydrates 47g; mono fat 2g; insoluble fiber 5g; sugars 25g; protein 3g; vitamin a 19414.1IU; vitamin c 8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.3mg; folate 26.4mcg; sodium 317mg; potassium 524mg; calcium 57mg; iron 1.5mg.
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