Slow Cooker Sweet Potatoes with Walnuts and Pomegranate
Votes: 2
Time: 4 hours 25 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 409, total fat 17 G., saturated fats 7 G., proteins 6 G., carbohydrates 61 G., fiber 8 G., cholesterol 24 mg, sodium 639 mg, sugar 21 G.
Calories 409, total fat 17 G., saturated fats 7 G., proteins 6 G., carbohydrates 61 G., fiber 8 G., cholesterol 24 mg, sodium 639 mg, sugar 21 G.
This slow cooker side dish is perfect for a cozy fall dinner and makes a wonderful complement to your holiday meats, thanks to the perfect combination of sweet sweet potatoes, citrus, walnuts, and sweet-tart pomegranate seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup dark brown sugar
- 110 g unsalted butter, melted
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cumin
- 2.3 kg medium sweet potatoes (about 7 pcs.), peeled and cut into 2.5 cm thick rounds.
- 2 tablespoons cornstarch
- 1 cup walnuts
- 1/4 cup freshly squeezed lemon juice
- 1/4 tbsp. pomegranate seeds
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat to 175°C.
- In a small bowl, combine the sugar, butter, cinnamon, cumin, and 1/2 teaspoon salt. Toss the sweet potatoes in a large bowl with the cornstarch, coating them completely. Transfer half the sweet potatoes to a 6-quart slow cooker. Spoon half the sugar-butter mixture on top. Add the remaining sweet potatoes and the sugar-butter mixture. Cook, covered, over low heat until the sweet potatoes are tender but not mushy, about 4 hours.
- Meanwhile, place the walnuts on a baking sheet and bake until golden brown, 10-12 minutes. Let cool, then chop finely.
- When the sweet potatoes are tender, carefully stir in the lemon juice. Transfer the sweet potatoes to a shallow serving dish and let them sit for 10 minutes (the sauce will set slightly). Toss the sweet potatoes with the sauce to coat. Sprinkle with chopped walnuts, pomegranate seeds, and fresh parsley.
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