Sweet Potatoes with Persimmons

Persimmons and sweet potatoes in the same pot might sound unusual, but this is one of those combinations that just works.

Everything goes into a saucepan together: peeled sweet potato pieces, sliced persimmons, sugar, water, and squeezes of both lemon and lime juice.

As it simmers, the sugar dissolves into a glossy syrup, the sweet potatoes turn tender, and the persimmons soften into honeyed, jam-like pieces.

The citrus juice cuts through all that sweetness with a bright, tart edge that keeps your palate awake.

One pot, 40 minutes, and a Thanksgiving side dish that nobody at the table has seen before.

Pro Tips

• Use ripe persimmons that give slightly when pressed. Underripe ones are astringent and will pucker your mouth instead of melting into the syrup.
• Cut the sweet potatoes into even pieces so they cook at the same rate. Uneven chunks mean some are mushy while others are still firm.
• Adjust the citrus to taste. Start with half a lemon and half a lime, then add more if the syrup needs brightening.