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Glazed Sweet Potatoes with Pomegranate and Pecans

This fall-inspired dish combines sweet potatoes, pecans, and pomegranate seeds for a visually stunning and delicious side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large sweet potatoes, peeled and cubed Choose firm sweet potatoes without blemishes.
  • 3 tablespoons unsalted butter Melted.
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup Adjust sweetness to your liking.
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • to taste salt and pepper
  • 1/2 cup pecans, chopped Can substitute with sunflower seeds for a nut-free option.
  • 1/2 cup pomegranate seeds For garnish.
Garnish
  • to taste fresh parsley or mint Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes into bite-sized pieces.
  3. In a large bowl, combine melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. Whisk until well blended.
  4. Add the sweet potatoes to the bowl and toss them until they are evenly coated in the glaze.
Cooking
  1. Spread the sweet potato mixture evenly onto a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until fork-tender and slightly caramelized.
  3. During the last 5 minutes, sprinkle chopped pecans over the sweet potatoes to toast them.
  4. Once out of the oven, transfer to a serving dish and scatter the pomegranate seeds on top. Optionally, sprinkle with parsley or mint for extra flair.

Notes

Potato choice matters for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.