Spicy Honey Sweet Potatoes with Pomegranate

Roasted Sweet Potatoes and Pears

Sweet potatoes are packed with health-boosting nutrients, potassium and beta-carotene

The fiber content of this dish helps keep you full after enjoying this fall favorite

Servings: 6-8

Place white potatoes in a large pot and cover with water. Season generously with salt.
Bring to a boil, reduce to a simmer, and cook until completely tender. Drain and transfer to a large bowl.
Mash potatoes to desired consistency and set aside.
Meanwhile, prick sweet potatoes all over with a fork. Place 2 sweet potatoes in microwave and cook on high until soft, about 4-5 minutes. Remove and set aside to cool slightly.
Repeat with remaining 2 sweet potatoes.
When cool enough to handle, split sweet potatoes and scoop flesh into the bowl with the mashed white potatoes.
Add butter, half and half, 1/4 cup of honey, and chili sauce of choice, and mash to combine. Season to taste with salt and pepper. Transfer to serving dish.
In a small bowl, combine pomegranate seeds, chopped parsley, and remaining honey. Pour desired amount over mash, and serve.

2 large russet potatoes, cut into large chunks

4 large sweet potatoes

3 tablespoons butter

1/4 cup half and half

Chili sauce (Sriracha, Tabasco, or other hot sauce), to taste

1/2 cup honey, divided

1/2 cup pomegranate seeds

2 tablespoons parsley, chopped

Salt and pepper, to taste