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Sweet Potato Pilaf with Toasted Pecans & Pomegranate

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A vibrant, wholesome pilaf featuring caramelized sweet potatoes, fluffy rice, toasted pecans, and juicy pomegranate seeds. This easy vegetarian dinner is comforting, crowd-pleasing, and perfect for weeknights or festive gatherings.

Ingredients

Scale
  • 1 cup long-grain white rice (or brown rice, increase cooking time)
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large sweet potato (about 12 oz), peeled and cut into 1/2-inch cubes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup pecan halves or pieces, toasted
  • 1/2 cup fresh pomegranate seeds (arils)
  • 2 tablespoons fresh parsley or cilantro, chopped (optional)

Instructions

  1. Peel and cube the sweet potato into 1/2-inch pieces. Dice the onion, mince the garlic, and measure out rice, broth, spices, and toppings. If using fresh pomegranate, remove the seeds over a bowl.
  2. Heat a small dry skillet over medium heat. Add pecans and toast, stirring often, until fragrant and golden, about 2-3 minutes. Transfer to a plate to cool.
  3. In a large skillet, heat olive oil over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and just starting to turn golden, about 3 minutes.
  4. Add minced garlic, cumin, and cinnamon. Stir for 1 minute until fragrant and spices bloom.
  5. Add sweet potato cubes to the skillet. Stir to coat in spices and oil. Cook, stirring occasionally, until edges caramelize and potatoes are just fork-tender, about 8-10 minutes. Add a splash of broth if pan gets dry.
  6. Add rice to the skillet with sweet potatoes and stir gently to mix. Pour in broth, scraping up any brown bits from the pan.
  7. Bring to a gentle simmer. Cover and reduce heat to low. Cook undisturbed until rice is tender and liquid is absorbed, about 18-20 minutes for white rice (35-40 minutes for brown rice).
  8. Turn off heat and let pilaf rest, covered, for 5 minutes. Uncover, fluff gently with a fork, and season with more salt and pepper to taste.
  9. Scatter toasted pecans and pomegranate seeds over the top. Sprinkle with fresh parsley or cilantro if desired.
  10. Serve warm, straight from the skillet or dish.

Notes

For extra flavor, bloom spices in oil with onions and garlic. Toast nuts separately and add at the end for crunch. Use brown rice for more fiber (increase cooking time). Add extra veggies like peas or spinach for variety. For nut allergies, substitute pumpkin seeds. Pilaf can be made ahead; add toppings just before serving.

Nutrition

Keywords: sweet potato pilaf, vegetarian dinner, pecans, pomegranate, easy pilaf, gluten-free, healthy rice dish, weeknight dinner, holiday side, plant-based

Find it online: https://katedishes.com/sweet-potato-pilaf-recipe-easy-wholesome-dinner-with-pecans-and-pomegranate/