Pomegranate Sweet Potatoes Food

SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY

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!

SLOW-COOKER SWEET POTATOES WITH WALNUTS AND POMEGRANATE

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

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.

SWEET POTATO JACKETS WITH POMEGRANATE & CELERIAC SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
• Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
• Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.

POMEGRANATE-GLAZED SWEET POTATOES

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.

ROASTED SWEET POTATOES WITH POMEGRANATE MOLASSES RECIPE - (5/5)

Steps:

• Preheat oven to 400° F. Line a half sheet pan with parchment paper. Arrange sweet potato slices with smallest pieces towards the center of the pan, drizzle oil evenly, and roast. Flip the sweet potatoes after 15 minutes and return to the oven. Continue cooking another 12-15 minutes until golden in color. Drizzle with the prepared Pomegranate Molasses just before serving.

POMEGRANATE GLAZED SWEET POTATOES RECIPE

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.

POMEGRANATE SWEET POTATOES

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.