Rum-Spiked Sweet Potatoes with Pomegranate Pecans Recipe

Rum-Spiked Sweet Potatoes With Pomegranate Pecans Recipe

Ingredients

Makes 4 servings

• 2 pounds sweet potatoes, peeled and cut into 1/2-inch slices
• salt
• 1/2 cup coarsely chopped pecans
• 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• 2 tablespoons dark rum
• 1 tablespoon sugar
• freshly ground black pepper

Method

1. Place the sweet potatoes in a saucepan with water to cover and bring to a boil
2. Reduce heat to low, salt the water, cover and simmer until just tender, 8 to 10 minutes
3. Drain and set aside
4. Toast the pecans in a dry skillet over medium-high heat for 3 minutes, stirring frequently so they dont burn
5. Stir in the pomegranate molasses and cook until the pecans are coated and begin to caramelized, about 3 minutes
6. Remove from the heat and set aside on waxed paper or other nonstick surface, keeping them separated so they dont harden together
7. Heat the oil in a large skillet over medium heat
8. Add the reserved sweet potatoes and cook until the edges begin to crisp, about 5 minutes
9. Stir in the rum and sugar and season with salt and pepper to taste
10. Cook until the potatoes are coated
11. To serve, transfer the sweet potatoes to a serving bowl and top with the reserved pecans
12. Serve immediately

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