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Pomegranate Sweet Potatoes

Rated as 3 out of 5 Stars
 made it  |  3 reviews   |   photos

Recipe by:

"I don't like sweet potatoes, but this is good tasting and almost good for you. I love the convenience of plastic wrapped sweet potatoes that cook in the microwave for 4 minutes. Baking your own would work too."
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Ingredients

1 h 30 m servings 309 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  3. 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.
  4. 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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Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 309 calories; 11.6 g fat; 51.2 g carbohydrates; 2.4 g protein; 31 mg cholesterol; 163 mg sodium. Full nutrition

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Reviews

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This was a brilliant twist on candied yams! I loved the pomegranate juice with the starch, and found it a lovely foil to baked ham. I eliminated the water, as I wanted a stronger flavour, but ...

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We weren't to impressed with this recipe. It is easy but the flavor just wasn't there in ours.

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I think the vinegar overpowered everything else. I would like to try again leaving out the vinegar and subbing honey for the brown sugar.

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