One might say I'm lazy about cooking as Christmas approaches (not really true), or that I'm adrift in a sea of possible holiday recipes with the vegan daughter (VERY true, so expect some new ideas in January), but the real reason I'm resharing this post is that this may be one of my most favorite side dishes of all time.
I want to share it for anyone looking for last minute Christmas ideas because it's JUST.SO.GOOD!
My daughter found the recipe several years ago on this website - Keepin' It Kind.
I wouldn't want to steal credit for her recipe, so I'll just show you
two quick photos of our batch in progress and then refer you back to
her for the glorious finished photos.
three large sweet potatoes cut into medallions, pomegranate arils,
orange juice, maple syrup, sea salt, chopped pecans, coconut sugar or
brown sugar, and ground cinnamon, ginger, cloves, and nutmeg.
You may notice in the picture that my daughter chose an assortment of colored sweet potatoes. Who knew there were purple ones?
Okay, go on over to the site and look at the glorious after photos taken by her husband. Pomegranate Orange Sweet Potato Bake.
Kristy tells a lovely story too about getting recipes from her
grandma. I love family stories like this, so I was sold even before I
tasted the deliciousness.