Recipes
Roasted Sweet Potatoes with Pomegranate Molasses
Author:
Ren Rossini
Servings
8-12
Prep Time
10-15 minutes
Cook Time
30-35 minutes
Ingredients
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4–6 sweet potatoes, cut into wedges
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3 Tbsp olive oil
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Salt, to taste
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Freshly ground Zanzibar Black Peppercorns, to taste
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2 Tbsp unsalted butter
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2 cloves garlic, finely grated
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½ tsp Silk Chili
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2 Tbsp Pomegranate Molasses
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¼ cup toasted walnuts, chopped
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¼ cup pomegranate arils, optional
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Fresh parsley or mint for garnish
Directions
Preheat oven to 425°F.
Toss sweet potato wedges with 2 Tbsp olive oil, salt and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until caramelized and tender.
Meanwhile, melt butter in a small pan over medium heat. Add grated garlic and Silk Chili; cook 1 minute until fragrant. Remove from heat and swirl in pomegranate molasses, walnuts, remaining tablespoon olive oil and a pinch of salt.
Drizzle the warm pomegranate-chili butter over the roasted sweet potatoes. Top with toasted walnuts and optional herbs.