Glazed Sweet Potatoes with Pomegranate and Pecans

 

 

Glazed Sweet Potatoes with Pomegranate and Pecans

Ingredients:

3 medium sweet potatoes, peeled and cut into chunks

3 tablespoons unsalted butter

3 tablespoons brown Sweetener

1/3 cup bourbon (optional; can substitute with orange juice)

1 teaspoon ground ginger

1 lime (zest and juice)

1/4 cup pecans, chopped

2 tablespoons melted coconut oil

1/4 cup pomegranate seeds

2 teaspoons dried parsley

1 tablespoon freshly chopped parsley

2 teaspoons salt, divided

1 teaspoon black pepper, divided

Instructions:

Boil the Sweet Potatoes:

Bring a large saucepan of salted water to a boil. Add the sweet potato chunks and cook for about 7 minutes, or until fork-tender.

Drain the potatoes and transfer them to a bowl. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sprinkle half the brown sweetener over the sweet potatoes, toss to coat, and set aside.

Prepare the Glaze:

In a small saucepan over medium heat, combine the remaining brown sweetener and ground ginger. Stir in the bourbon (or orange juice) and cook until the sugar dissolves and the mixture begins to bubble gently.

Add the butter and let it melt into the sauce, stirring continuously. Season with a pinch of salt and pepper.

Squeeze in the juice of one lime, then mix in the chopped pecans and dried parsley. Stir well and set the sauce aside.

Fry the Sweet Potatoes:

Heat coconut oil in a deep frying pan over medium-high heat. Once the oil is hot, add the seasoned sweet potatoes and fry until golden brown on both sides. Be gentle for they are already soft .

Remove and transfer to a serving plate.

Assemble the Dish:

Drizzle the prepared glaze over the fried sweet potatoes. Top with pomegranate seeds, lime zest, and a sprinkle of freshly chopped parsley.

Serve and Enjoy:

Serve warm