Rum and Sweet Potato Purée with Pomegranate Pecans

"If nuts are perfect with sweet potatoes, wouldn't the addition of pecans caramelized in pomegranates molasses be heaven? Try it and see if you don't agree." From Pomegranates, by Ann Kleinberg. A lovely holiday dish - both Thanksgiving and Christmas.

• 3 to 4 pounds sweet potatoes, peeled and cut into small chunks
• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons dark rum
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons salt
• 1 cup coarsely chopped pecans
• 3 tablespoons Pomegranate Molasses

METHOD

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.

Serves: 6

Reprinted with permission from Pomegranates ©2004 Penn Publishing Ltd. written by Ann Kleinberg.

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