From the Malibu Farm cookbook, we lightened up the original recipe and cut back on the saturated fat by using less butter.
Sweet potatoes are packed with health-benefiting nutrients like potassium and beta-carotene, a powerful antioxidant with anticancer properties. The fiber from the potatoes will help keep you full and satisfied.
We love this dish as a vegetable side at fall meals. It would even work well as a Thanksgiving side!
Spicy Honey Sweet Potatoes with Pomegranate
From the Malibu Farm cookbook, we lightened up the original recipe and cut back on the saturated fat by using less butter in these sweet potatoes with pomegranate.
- 2 large russet potatoes cut into large chunks
- 4 large sweet potatoes
- 3 tablespoons butter
- 1/4 cup half and half
- 1/2 cup honey divided
- chili sauce Sriracha, Tabasco, or other hot sauce, to taste
- 1/2 cup pomegranate seeds
- 2 tablespoons parsley chopped
- salt and pepper to taste
- Place white potatoes in a large pot and cover with water. Season generously with salt. Bring to a boil, reduce to a simmer, and cook until completely tender. Drain and transfer to a large bowl. Mash potatoes to desired consistency and set aside.
- Meanwhile, pierce sweet potatoes all over with a fork. Place 2 sweet potatoes in the microwave and cook on high until soft, about 4-5 minutes. Remove and set aside to cool slightly. Repeat with the remaining 2 sweet potatoes.
- When cool enough to handle, split sweet potatoes in half and scoop the flesh into the bowl with the mashed white potatoes.
- Add butter, half and half, 1/4 cup of honey, and chili sauce of choice, and mash to combine. Season to taste with salt and pepper. Transfer to serving dish.
- In a small bowl, combine pomegranate seeds, chopped parsley, and remaining honey. Pour desired amount over mash, and serve.
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