Roasted Sweet Potatoes with Spiced Pomegranate Molasses
Recipe Source: Terri
Roasted Sweet Potatoes with Spiced Pomegranate Molasses is a delectable side dish that combines the natural sweetness of roasted sweet potatoes with the tangy and complex flavors of pomegranate molasses. Tender sweet potato wedges are roasted until caramelized and slightly crispy, then drizzled with a luscious pomegranate molasses that has been infused with warm spices like cinnamon, ginger, and cloves. The result is a harmonious blend of sweet, tangy, and earthy flavors with a hint of spice. This dish is not only delicious but also visually appealing, with the vibrant orange of the sweet potatoes contrasting beautifully with the deep red of the pomegranate molasses. Whether served as a side dish for a holiday feast or a simple weeknight dinner, Roasted Sweet Potatoes with Spiced Pomegranate Molasses is a delightful and satisfying addition to your table.
Difficulty: EASY
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Serving Size: 4 servings
For The Pomegranate Molasses
Ingredients:
- 4 cups pomegranate juice (POM brand recommended)
- 2/3 cups white granulated sugar
- juice from 1 lemon
Directions:
- Mix the pomegranate juice, sugar, and lemon together in a saucepot. Bring to a boil over medium heat, stirring as needed.
- Lower heat enough to keep the mixture at a very low boil until mixture has reduced to about 1 1/4 cups, stirring more frequently as the mixture reduces. The cooking process will take 50-90 minutes.
- The pomegranate molasses will thicken as it cools. It can be stored, covered, in the refrigerator for up to six months. Use in baking, as a glaze for roasted vegetables, or mixed into fruit drinks or other beverages of choice.
For The Sweet Potatoes
Ingredients:
- 3 pounds sweet potatoes or yams
- 2 tablespoons olive oil
- salt, to taste
- 1/2 cup pomegranate molasses (recipe above)
- 1/8 teaspoon allspice
Directions:
- 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 until sweet potatoes are well coated. Sprinkle with salt, to taste.
- Roast in oven until potatoes are fork tender, 15-20 minutes.
- While potatoes are roasting, stir together the pomegranate molasses and allspice.
- Place hot sweet potatoes in serving dish. Pour the pomegranate molasses mixture over the potatoes and toss gently to coat potatoes. Garnish as desired.