Spread the Goodness

Pomegranate Molasses Sweet Potatoes

It's November and Thanksgiving is right around the corner. I love Thanksgiving it is the official start of the holiday season and one of my favorite times of year. Cooking for Thanksgiving and getting to share what I love doing with loved ones is such a joy. I also like Thanksgiving because it's when the diet goes out the window, and you eat with abandon. In that spirit we created this recipe. Its fun, sweet and a change from your regular candied yams. 

Pomegranate Molasses Sweet Potatoes

3 Pounds sweet potatoes (or yams)

1 stick of unsalted butter

1/2 cup of molasses

1 jar Just Jan's Pomegranate Spread

Finishing Salt 

To prepare, begin by scrubbing the sweet potatoes with cold water. Don't scrub so hard that you remove the skin, just enough to remove any excess dirt. 

Once the potatoes have been scrubbed, place them in a pot and fill the pot with enough water to cover the potatoes. 

Place the pot on the stove and bring the water to a boil. Cook the potatoes until a fork pierces them easily. Once the potatoes are tender remove them from the water and allow them to cool.

After the potatoes have cooled, peel them and slice them into 1/2 inch thick rounds. 

Place the slices in a baking pan or casserole dish, overlapping the slices so that they fit in one layer.

Place a stick of butter in a small pan on medium to high heat. The butter should melt and begin to foam and even pop a little. Let the butter brown a little, and then add the molasses. After you add the molasses turn down the heat and begin to whisk the mixture together. Once the mixture has been mixed, turn the heat back up and leave the pot on until the mixture foams and thickens. Once this happens turn the heat off. Add the pomegranate spread and just whisk it in.  

Take this mixture and pour it over the potatoes, then put the potatoes in a preheated 450 degree oven. Leave the potatoes in the oven for 25 to 30 minutes. 

Remove the potatoes once they appear browned and glazed. 

Optional:

Just before serving you may want to apply a nice finishing salt for some added flavor. We used a smoked sea salt.

 

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