Preheat oven to 350°F.
Place the sweet potatoes
in a saucepan with water to cover and bring to a boil. Decrease the heat
to low, cover, and simmer for 10 to 15 minutes, until tender. Drain and
let cool in a colander.
In a food processor fitted
with the the steel blade, purée the sweet potatoes in batches.
Transfer the purée to a large bowl. Stir in the butter, rum, brown
sugar, and salt.
Toss the chopped pecans
in a dry skillet over medium-high heat for 3 to 5 minutes. Add the pomegranate
molasses and cook for 2 to 3 minutes, just until the pecans are well coated
and start to caramelize. Remove from the heat, let cool slightly for 2
minutes, then add to the sweet potato mixture.
Transfer the mixture
to a shallow baking dish. Bake for about 45 minutes, or until the mixture
is set and the edges start to turn brown.
Reprinted with permission
from Pomegranates ©2004 Penn Publishing Ltd. written by Ann
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