comScore
ADVERTISEMENT

Slow-Cooker Sweet Potatoes with Walnuts and Pomegranate

Slow-Cooker Sweet Potatoes with Walnuts and Pomegranate
Prep Time
15 min
Cook Time
4h
Yields
10 servings

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.

ADVERTISEMENT

ingredients

¾
cup firmly-packed dark brown sugar
1
stick (8 Tbsp) unsalted butter, melted
½
tsp ground cinnamon
½
tsp ground cumin
Kosher salt
5
lb(s) medium sweet potatoes (about 7), peeled and sliced into 1-inch-thick rounds
2
Tbsp cornstarch
1
cup walnut pieces
¼
cup fresh lemon juice
¼
cup pomegranate seeds
¼
cup fresh parsley leaves, roughly chopped
ADVERTISEMENT

directions

Step 1

Position an oven rack in the center of the oven, and preheat to 350ºF. Stir together the sugar, butter, cinnamon, cumin and 1/2 teaspoon salt in a small bowl.

Step 2

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.

Step 3

Meanwhile, spread the walnuts out on a baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then roughly chop.

Step 4

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.

Rate Recipe

My rating for Slow-Cooker Sweet Potatoes with Walnuts and Pomegranate
ADVERTISEMENT