Prep time 10 min cook time 15 min
Here is a really festive side dish. Sweet potatoes coated with tangy pomegranate molasses and warming nutmeg/clove/cinnamon/pepper tasting allspice.
I like this recipe because it is a change of pace from traditional honey glazes usually coating sweet potatoes. Pomegranate molasses is pomegranate juice that has been reduced down, with or without sugar, to a thick, intensely flavored, sweet and tangy syrup. Traditionally used in many Middle Eastern dishes, I used it here with a little allspice to give roasted sweet potatoes a rich and interesting flavor. It looks great too.
Roasted Sweet Potatoes with Spiced Pomegranate Molasses
by
Derek Farwagi
Ingredients
- 4 sweet potatoes
- 1 tbs olive oil
- 2tbs pomegranate molasses (Available from Middle Eastern grocers or Amazon)
- ½ tsp allspice
- salt to taste
- A handful fresh pomegranate seeds
Instructions
- Preheat oven to 450 degrees F. Line a large baking pan with foil; set aside.
- Peel sweet potatoes and dice into 1-inch cubes. Put in large mixing bowl and toss with olive oil, allspice and pomegranate molasses until sweet potatoes are well coated. Sprinkle with salt to taste.
- Roast in oven until potatoes are fork tender, 15-20 minutes.
- Place hot sweet potatoes in serving dish and garnish with fresh pomegranate seeds, walnuts or mint.
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