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Roasted Sweet Potatoes with Pomegranate Molasses

Ren Rossini

Servings

8-12

Prep Time

10-15 minutes

Cook Time

30-35 minutes

Roasted Sweet Potatoes with Pomegranate Molasses

Ingredients

  • 4–6 sweet potatoes, cut into wedges
  • 3 Tbsp olive oil
  • Salt, to taste
  • Freshly ground Zanzibar Black Peppercorns, to taste
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, finely grated
  • ½ tsp Silk Chili
  • 2 Tbsp Pomegranate Molasses
  • ¼ cup toasted walnuts, chopped
  • ¼ cup pomegranate arils, optional
  • Fresh parsley or mint for garnish

Directions

  1. Preheat oven to 425°F.

  2. 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.

  3. 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.

  4. Drizzle the warm pomegranate-chili butter over the roasted sweet potatoes. Top with toasted walnuts and optional herbs.
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