Sweet potatoes and regular potatoes are not as closely related to each other as we would think. They are from different families and have different qualities. They also have different nutrients as well. A potato is a tuber, whereas a sweet potato is actually a large root or a thickened stem, although they both grow under ground. Sweet potatoes grow best in tropical and subtropical regions around the world. At first it was believed they were native to South and Central America, but now evidence is showing that sweet potatoes have been in Polynesia and Asia since about 1000 A.D. They range in colors, coming in white, yellow, orange, red and purple. There is not much difference in the flavors and nutritionally they are all about the same too, however the white sweet potatoes are a little drier and a bit less sweet than the other options and colors.
Fall is very colorful time of year, and I love all the colors of the season. I like to play with the fall colors when I am cooking too. This time I was mixing both my sweet potatoes and my colors. I used white, orange and purple sweet potatoes to make a colorful and tasty new dish that accompanied my honey, mustard and tarragon roasted chicken and my stuffed mushrooms with artichokes, peppers and sausage. Video #13 – Making Stuffed Mushrooms, Spicy Artichoke and Sausage Dip. It was a very good combination. I finished it with a dry, slightly sparkling Argentine chardonnay too.
This dish has a slight Moroccan flavor to it because of the exotic spices I used.
Tri Colored Sweet Potatoes with Pomegranate Glaze
3 medium sized sweet potatoes, 1 of each color, peeled and either cut into thin matchsticks or spiraled
1/3 cup pomegranate juice or orange juice
1/3 cup honey
1/2 stick of butter
1/2 tsp salt
1/2 tsp cardamom
1 tsp orange zest
1 tsp orange pepper seasoning, optional
1/2 tsp nutmeg
black pepper to taste
1/4 cup pomegranate seeds
fresh cilantro, chopped for topping
I do not have a spiral cutter so I cut my sweet potatoes into thin matchsticks, or julienned them instead.
Add the sweet potatoes into a pot of boiling water and boil for about 3-5 minutes, then drain.
In a hot skillet, combine the butter, honey, all the spices and seasonings and the pomegranate juice. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 5-7 minutes, or until the sauce thickens a bit.
Once the sweet potatoes and the sauce are done, toss them together, using only as much sauce as needed to coat the sweet potatoes without drowning them in sauce.
Before serving, top the sweet potatoes with pomegranate seeds and chopped cilantro and you will have a beautifully colored and exotic dish in no time.
This dish looks even more exotic if you have a spiral maker, but it still comes out very pretty even if you don’t. Either way, you are really going to enjoy it. This dish goes very well with either chicken, turkey or pork.
Stay safe and stay well Everyone. ‘Til next time.