Slow-Cooker Sweet Potatoes with Walnuts and Pomegranate
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Level:Easy
Total: 4 hr 25 min
Prep: 15 min
Inactive: 10 min
Cook: 4 hr
Yield:10 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 10 servings
Calories
409
Total Fat
17 g
Saturated Fat
7 g
Carbohydrates
61 g
Dietary Fiber
8 g
Sugar
21 g
Protein
6 g
Cholesterol
24 mg
Sodium
639 mg
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.
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Stir together the sugar, butter, cinnamon, cumin and 1/2 teaspoon salt in a small bowl.
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.
Meanwhile, spread the walnuts out on a baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then roughly chop.
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.
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