SLOW-COOKER SWEET POTATOES WITH WALNUTS AND POMEGRANATE
This slow-cooker side dish is perfect for a comforting autumn meal and makes an easy, festive addition to your holiday lineup, thanks to the flavorful combination of lemon, walnuts and pomegranate seeds.
Provided by Food Network Kitchen
Categories side-dish
Time 4h25m
Yield 10 servings
Number Of Ingredients 11
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 POTATO JACKETS WITH POMEGRANATE & CELERIAC SLAW
Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 482 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
SWEET POTATOES WITH COCONUT, POMEGRANATE, AND LIME
This dish adds tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 272 g, Fiber 9 g, Protein 5 g, Sodium 58 g
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