RoastedPomSweetPotatoes1J

CategorySide dishDifficultyBeginner

A sweet and savory holiday side dish that is both beginner friendly and guaranteed to impress your in laws! Our Roasted Pomegranate Glazed Sweet Potatoes and Yams recipe is here just in time for Friendsgiving and Thanksgiving gatherings.

RoastedPomSweetPotatoes1J
Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins
Pomegranate Syrup
 ½ cup organic pomegranate juice (squeezed from 2-3 organic pomegranates)
 1 cup sugar
Roasted Vegetables
 23 sweet potatoes and yams peeled and chopped into large chunks
 ½ cup organic pomegranate syrup (see above)
 ½ cup organic organic pomegranate arils
 1 tsp cinnamon
 salt and pepper to taste
Prep
1

Preheat oven to 400F. Remove the seeds from 2-3 pomegranates and juice them, which should produce
about a ½ cup. Combine pomegranate juice with 1 cup of sugar in a saucepan on medium heat
on the stovetop. Simmer and stir regularly for about 10 minutes until sugar melts and mixture
begins to thicken. Remove from heat while you prepare the veggies.

Roasting
2

Peel and chop a mixture of sweet potatoes and yams into large
chunks about 1-2” thick. Place potatoes in a large bowl filled with cold water and allow them to
sit for about 5 minutes. Strain the potatoes and place them back in a bowl. Pour ½ cup
pomegranate syrup mixture over them and stir to coat completely (save the extra syrup for tea
or coffee in the morning!). Place potatoes on a parchment lined baking sheet making sure to
remove any excess liquid which will burn during roasting. Spread the potatoes out evenly on the
baking sheet so they can crisp up. Sprinkle with cinnamon, and salt and pepper taste. Roast in
the oven for 30-35 minutes, stirring the potatoes at about the 15 minute mark to make sure
they brown evenly on all sides. When they are speckled brown and crispy, remove potatoes
from the oven and toss with fresh pomegranate seeds. Serve immediately!

Ingredients

Pomegranate Syrup
 ½ cup organic pomegranate juice (squeezed from 2-3 organic pomegranates)
 1 cup sugar
Roasted Vegetables
 23 sweet potatoes and yams peeled and chopped into large chunks
 ½ cup organic pomegranate syrup (see above)
 ½ cup organic organic pomegranate arils
 1 tsp cinnamon
 salt and pepper to taste

Directions

Prep
1

Preheat oven to 400F. Remove the seeds from 2-3 pomegranates and juice them, which should produce
about a ½ cup. Combine pomegranate juice with 1 cup of sugar in a saucepan on medium heat
on the stovetop. Simmer and stir regularly for about 10 minutes until sugar melts and mixture
begins to thicken. Remove from heat while you prepare the veggies.

Roasting
2

Peel and chop a mixture of sweet potatoes and yams into large
chunks about 1-2” thick. Place potatoes in a large bowl filled with cold water and allow them to
sit for about 5 minutes. Strain the potatoes and place them back in a bowl. Pour ½ cup
pomegranate syrup mixture over them and stir to coat completely (save the extra syrup for tea
or coffee in the morning!). Place potatoes on a parchment lined baking sheet making sure to
remove any excess liquid which will burn during roasting. Spread the potatoes out evenly on the
baking sheet so they can crisp up. Sprinkle with cinnamon, and salt and pepper taste. Roast in
the oven for 30-35 minutes, stirring the potatoes at about the 15 minute mark to make sure
they brown evenly on all sides. When they are speckled brown and crispy, remove potatoes
from the oven and toss with fresh pomegranate seeds. Serve immediately!

Roasted Pomegranate Glazed Sweet Potatoes and Yams

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