Pomegranate-glazed sweet potatoes

November 16, 2005

Serves 4

To make pomegranate juice, halve the fruits and use an orange or lemon reamer to squeeze the seeds.

4 orange sweet potatoes (about 1 1/2 pounds), trimmed and cut into 3/4-inch-thick rounds 2 teaspoons kosher salt 1/2 cup pomegranate juice (from about 2 to 3 pomegranates) 2 tablespoons sugar 2 tablespoons butter 1/2 teaspoon chopped fresh rosemary Grated rind of 1/2 lemon 2 tablespoons pomegranate seeds 1. In a large skillet, lay the sweet potato rounds flat and pour in water to cover. Add 1 teaspoon of the salt. Bring to a boil, lower the heat, and let the water bubble gently for 6 to 8 minutes or until the potato slices can be pierced easily with a fork.

2. In a small bowl, combine the pomegranate juice, sugar, and remaining 1 teaspoon salt.

3. Drain the water from the sweet potatoes. Add the pomegranate mixture and butter. Without moving the potatoes, cook them over medium heat for 18 to 20 minutes or until the liquid evaporates completely. Turn each slice over. Sprinkle with rosemary, lemon, and pomegranate seeds. -- Jill Santopietro