Pass The Sweet Potatoes


With Thanksgiving just a day away, those preparing the bird and hosting the holiday are triple checking that their pantries are fully stocked with the essentials. While the sweet potato casserole is the cornerstone of any tablescape, there are inventive ways to enjoy the classic fall vegetable.

Try Geoffrey Zakarian’s pomegranate twist on sweet potatoes on for size.

Geoffrey Zakarian’s Pomegranate-Ginger Sweet Potatoes with Pecans and Pumpkin Seeds

Recipe courtesy of Geoffey Zakarian


2 cups pomegranate juice
1 12-oz can ginger ale
¼ tsp ground ginger
1 Tbsp unsalted butter
Kosher salt

Sweet Potatoes

3 sweet potatoes, peeled and cut into 1-inch chunks (about 2¼ pounds)
4 sprigs fresh rosemary
½ lemon, thinly sliced
3 Tbsp extra-virgin olive oil
Kosher salt
¼ cup coarsely chopped pecans, toasted
¼ cup pumpkin seeds, toasted

1. Preheat the oven to 400°F. To make the syrup: In a medium saucepan, combine the pomegranate juice, ginger ale, and ginger. Bring to a boil and simmer rapidly until reduced to 1/3 to 1/2 cup. The mixture should be syrupy and coat the back of a spoon. Whisk in the butter, season with salt, and keep warm.

2. To make the sweet potatoes: Toss the sweet potatoes with the rosemary, lemon slices, and oil on a rimmed sheet pan. Season with salt. Roast until the sweet potatoes are tender, tossing once or twice, 30 to 40 minutes.

3. Toss with the pecans and pumpkin seeds and roast 5 minutes more. Mound the sweet potatoes on a platter and drizzle with the syrup, making sure you hit all of the potatoes.

—Recipe from My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients

Leave a Reply