Pomegrantate-ginger sweet potatoes with pecans and pumpkin seeds recipe

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A unique side dish, these super-food potatoes get children’s taste buds exposed to a natural kind of sweet instead of artificial sugars, and adults are equally pleased to get in their nutrients in a tasty way as well. The sweet-tart pomegranate syrup can be drizzled on other roasted root vegetables as well carrots, parsnips, and butternut squash, to name a few.

  • Yield: 6 Servings


  • 2 cups pomegranate juice
  • 1 (12-ounce) can ginger ale
  • ¼ teaspoon ground ginger
  • 1 tablespoon unsalted butter
  • Kosher salt
Sweet Potatoes
  • 3 sweet potatoes, peeled and cut into 1-inch chunks (about 2¼ pounds)
  • 4 sprigs fresh rosemary
  • ½ lemon, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • ¼ cup coarsely chopped pecans, toasted
  • ¼ cup pumpkin seeds, toasted
How to Make It
    To make the Syrup
  1. Preheat the oven to 400°F. In a medium saucepan, combine the pomegranate juice, ginger ale, and ginger. Bring to a boil and simmer rapidly until reduced to ⅓ to ½ cup. The mixture should be syrupy and coat the back of a spoon. Whisk in the butter, season with salt, and keep warm.
  2. To make the Sweet Potatoes
  3. Toss the sweet potatoes with the rosemary, lemon slices, and oil on a rimmed sheet pan. Season with salt. Roast until the sweet potatoes are tender, tossing once or twice, 30 to 40 minutes. Toss with the pecans and pumpkins seeds and roast 5 minutes more. Mound the sweet potatoes on a platter and drizzle with the syrup, making sure you hit all of the potatoes.

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