Oven Roasted Sweet Potatoes with Pomegranate GlazeJennifer Savor the Thyme
Thanksgiving Dinner is not only about the Turkey: it is also about the thanksgiving side dishes.
We all want easy side dishes that will impress and these Oven Roasted Sweet Potatoes with Pomegranate Glaze by Susan Russo of FoodBlogga are a flavorful, and aromatic side dish.
Seeing that Susan is a fellow Rhode Islander (currently in California) and a talented recipe developer, I asked her to share one of her favorite fall recipes and this is the one she wanted to share. Take advantage of Pomegranate season as it only last until January.
Honey Roasted Sweet Potatoes with Pomegranate Glaze (Serves 4)
2 large sweet potatoes, peeled and diced (about 4 1/2 cups)
2 teaspoons olive oil
3 tablespoons honey
2 sprigs thyme, plus 1 extra for garnish
salt and black pepper
Pomegranate Glaze (you can also substitute 2 tablespoons of pomegranate molasses)
mix 2 tablespoons pomegranate juice with 1 tablespoon honey OR
mix 2 tablespoons pomegranate juice with 2 tablespoons dark brown sugar
1/4 cup lightly toasted chopped walnuts
3 tablespoons pomegranate arils (‘seeds’)
Preheat the oven to 400 degrees F. Line a large baking dish or sheet with aluminum foil for easy clean up.
In a large bowl toss diced potatoes with olive oil, honey, thyme, and salt and pepper, until well coated.
Roast potatoes for 45-50 minutes, or until tender when pierced with a fork.
Meanwhile, in a small saucepan over medium high heat, add pomegranate juice with honey or brown sugar; bring to a boil, then reduce until slightly thickened. Remove from heat. If you are using pomegranate molasses, then simply make sure it is at room temperature or warm before drizzling it over the potatoes.
Place potatoes in a serving dish, drizzle with pomegranate glaze and lightly toss until well coated. Season to taste with salt and pepper. Sprinkle with toasted walnuts and pomegranate arils.
Susan Russo is a San Diego based freelance food writer, cookbook author and recipe developer. After a memorable trip home to Rhode Island that involved a burly TSA security guard and a big block of Reggiano-Parmigiana cheese, she started her blog, Food Blogga, in January, 2007. She has also authored a book ‘Recipes Every Man Should Know’
Photo courtesy of Susan Russo.