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
- 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.