Thanksgiving-Style Baked Sweet Potatoes
4 large sweet potatoes, peeled and cut into 2-inch-thick rounds
3 tablespoons sweet potato nectar
1 teaspoon white truffle oil (optional)
3 tablespoons unsalted butter
3 tablespoons Sprouted Walnuts (page 48) or roasted pecans, roughly chopped
2 tablespoons pomegranate arils
2 tablespoons sliced scallions or fresh chives
Ground white pepper to taste
2 tablespoons grated Parmesan cheese (optional)
Preheat the oven to 350°F. Grease a 3-quart casserole dish with ghee or avocado oil.
Place the sweet potato rounds in a large pot of cold water with a small handful of salt. Bring to a boil, then lower the heat and simmer until the potatoes are halfway cooked, 10 to 15 minutes. The potatoes should be able to be pierced with a knife but still have a firm center.
Drain the sweet potatoes and arrange them in the greased casserole dish. Drizzle with the sweet potato nectar and the truffle oil, if using, then dot with the butter. Bake uncovered for 30 minutes, until the potatoes are fork-tender.
Remove from the oven and top with the nuts, pomegranate arils, scallions, pepper, and, if desired, the Parmesan cheese.
NOTE: The truffle oil and Parmesan are optional in this recipe, but using both brings an elevated, mature flavor profile to the dish and plays well off the sweet starchiness of the potatoes. Omit the Parmesan to make this recipe vegetarian.