Glazed sweet potatoes with pomegranate & pecans

Name: Glazed sweet potatoes with pomegranate & pecans
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 3 sweet potatoes, peeled and cut into chunks; 3 tbsp. unsalted butter; 3 tbsp. brown sugar, divided; 1/3 cup orange juice; 1 tsp. ground ginger; 1 lemon, juice; 1/4 cup pecans, chopped; 2 tbsp. coconut oil; 1/4 cup pomegranate arils; 2 tsp. dried parsley; To taste, salt, divided; 1 tsp. black pepper, divided

Sarvat Hanif @sarvathanif

Canada

This recipe for glazed sweet potatoes combines the natural sweetness of the potatoes with the tartness of pomegranate and the crunch of pecans, creating a delightful side dish perfect for any occasion.

This was a bit of an experiment for me and they came out so delicious. In Pakistan shakarkandi, aka sweet potato is a popular street food and the sweet potatoes are roasted on coal or sand on the carts. Shakarkandi is one of the few guilt-free street snacks – no ghee, no sugar, no oil; pure, simple and wholesome – roasted sweet potato sprinkled with masala and drenched with lemon juice.

The sweet potatoes are creamy in colour and not orange like the one I got here.

This recipe is not only simple but also highlights the delicious flavors of sweet potatoes complemented by the crunch of pecans and the burst of freshness from pomegranate seeds. Enjoy this delightful dish at your next gathering!

The sweet potatoes are creamy in colour and not orange like the one I got here.

Sarvat Hanif @sarvathanif

Canada

The sweet potatoes are creamy in colour and not orange like the one I got here.

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Ingredients

30minutes

2 servings

3sweet potatoes, peeled and cut into chunks
3 tbsp.unsalted butter
3 tbsp.brown sugar, divided
1/3 cuporange juice
1 tsp.ground ginger
1lemon, juice
1/4 cuppecans, chopped
2 tbsp.coconut oil
1/4 cuppomegranate arils
2 tsp.dried parsley
To taste, salt, divided
1 tsp.black pepper, divided

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Steps

30minutes

1

Bring a large saucepan of salted water to a boil.
2

Add the sweet potato and cook for about 7 minutes, or until fork-tender.
3

Drain the potatoes and transfer to a bowl.
4

Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 tablespoon brown sugar over the potatoes. Toss to coat, and set aside.
5

In a small saucepan over medium heat, combine the remaining brown sugar and ground ginger.
6

Stir in orange juice and cook until the sugar dissolves and the mixture begins to bubble gently.
7

Add the butter and let it melt into the sauce, stirring continuously.
8

Season with a pinch of salt and pepper.
9

Add lemon juice pecans and dried parsley. Stir well and set the sauce aside.
10

Heat coconut oil in a deep frying pan over medium-high heat.
11

Add the seasoned sweet potatoes and fry until golden brown on both sides. (Be gentle for they are already soft).
12

Remove and transfer to a serving plate.
13

Drizzle the prepared glaze over the fried sweet potatoes.
14

Top with pomegranate seeds.
15

Serve warm.