Makes six to eight servings
Prep time: 15 minutes
Cook time: 45 minutes to 1 hour
- 3½ lbs. sweet potatoes
- 1/4 cup unsalted butter
- Salt and freshly ground black pepper to taste
- 1 tbs. freshly grated gingerroot
- 1 tbs. maple syrup
- 1 tbs. balsamic vinegar
- ½ cup pomegranate seeds
Preheat oven to 350 degrees F. Place the sweet potatoes on a baking sheet and roast for 45 minutes to one hour. When tender, remove from oven and allow to cool for 10 minutes. Remove the skin with tongs.
Place the peeled sweet potatoes in a large bowl and mix in the butter with a potato masher. Season with salt and pepper to taste, then stir in the ginger.
Mix maple syrup and balsamic vinegar together in a small bowl. Scatter pomegranate seeds on top of the sweet-potato mash and drizzle with maple-balsamic sauce. Serve warm.