SLOW-COOKER SWEET POTATOES WITH WALNUTS AND POMEGRANATE
This slow-cooker side dish is perfect for a comforting autumn meal and makes an easy, festive addition to your holiday lineup, thanks to the flavorful combination of lemon, walnuts and pomegranate seeds.
Provided by Food Network Kitchen
Categories side-dish
Time 4h25m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Stir together the sugar, butter, cinnamon, cumin and 1/2 teaspoon salt in a small bowl.
- Toss the sweet potatoes with the cornstarch in a large mixing bowl. Transfer half the sweet potatoes to a 6-quart slow cooker. Spoon half the sugar-butter mixture on top. Add the remaining potatoes and sugar-butter mixture. Cook, covered, on low until the sweet potatoes are tender but not mushy, about 4 hours.
- Meanwhile, spread the walnuts out on a baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then roughly chop.
- When the sweet potatoes are tender, gently stir in the lemon juice. Transfer the potatoes to a shallow serving dish, and let sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat. Sprinkle with the chopped walnuts, pomegranate seeds and parsley.
SWEET POTATOES WITH COCONUT, POMEGRANATE, AND LIME
This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
- Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.
Nutrition Facts : Calories 272 g, Fiber 9 g, Protein 5 g, Sodium 58 g
SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY
This hearty Sweet Potato Pomegranate Salad is a perfect side for a holiday dinner or an easy-to-pack lunch. The oranges, reds, and greens make it a festive dish, and its citrus dressing keeps the dish balanced and bright.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
- Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
- While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
- Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams
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).
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Cholesterol 15 mg, Protein 3 g, SaturatedFat 4 g, Sodium 317 mg, Sugar 25 g, Fat 6 g, UnsaturatedFat 2 g
POMEGRANATE GLAZED SWEET POTATOES RECIPE
Provided by brenie_shydee
Number Of Ingredients 7
Steps:
- Wrap the sweet potatoes with plastic wrap, and place into the microwave. Cook on High until the sweet potatoes are tender, about 4 minutes, depending on the microwave. Unwrap the potatoes, and refrigerate until cool enough to handle. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. Reduce heat to medium-low, and simmer gently for 15 minutes. Meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. Pour the pomegranate sauce evenly overtop. Bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. Gently stir the potatoes occasionally as they bake to coat them in the glaze.
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