These totally tricked-out sweet potatoes, fragrant with rum and crunchy pecans, make a great addition to the Thanksgiving table. This recipe is from 1,000 Vegan Recipes © 2009 by Robin Robertson.
2 pounds sweet potatoes, peeled and cut into 1/2-inch slices
½ cup raw pecan halves or pieces
2 tablespoons pomegranate molasses
2 tablespoons olive oil
2 tablespoons dark rum
1 teaspoon sugar
Freshly ground black pepper
1. Place the sweet potatoes in a saucepan with water to cover and bring to a boil. Reduce heat to low, salt the water, cover, and simmer until just tender, 8 to 10 minutes. Drain and set aside.
2. Toast the pecans in a dry skillet over medium-high heat for about 2 minutes, stirring frequently so they don’t burn. Stir in the pomegranate molasses and cook until the pecans are coated and begin to caramelized, 2 to 3 minutes.
3. Remove from the heat and set aside on a non-stick surface, keeping them separated so they don’t harden together.
4. Heat the oil in a large skillet over medium heat. Add the reserved sweet potatoes and cook until the edges begin to crisp, about 5 minutes. Stir in the rum and sugar and season to taste with salt and pepper. Cook until the potatoes are coated. To serve, transfer the sweet potatoes to a serving bowl and top with the reserved pecans. Serve immediately.
This recipe is part of: Vegan Thanksgiving 2009 – A Feast by Robin Robertson.
Recipe © 2009 by Robin Robertson. Published by Vegan.com with permission.