Honey Glazed Sweet Potatoes with Pomegranate and Cilantro
Ginger, honey, jalapeno, and lime make an excellent glaze for sweet potatoes that cook until tender inside and slightly caramelized outside. Pomegranate seeds and fresh cilantro add brightness. If you want to get some of your prep done ahead of time, you can cut the sweet potatoes and make the dressing several hours ahead of time and just leave at room temperature. Just toss the two together and roast when the dinner hour approaches. Alternatively, you cook the dish entirely ahead of time and either serve at room temperature or briefly reheat at 425 degrees until warm.
Ingredients
- 3 pounds sweet potatoes/yams about 4 large
- ¼ cup Sprouts extra-virgin olive oil
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon finely chopped fresh ginger
- 1 ½ tablespoons finely chopped jalapeno pepper
- 2 large cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 cup roughly chopped, loosely packed fresh cilantro
- 1/2 cup pomegranate seeds
Instructions
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Preheat the oven to 425 degrees. Cover 2 large baking sheets with parchment paper.
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Cut the sweet potatoes in half crosswise. Cut each in half lengthwise and cut each half into 4 to wedges. Each sweet potato should yield 16 wedges.
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In a large bowl, whisk together the olive oil, honey, lime juice, ginger, jalapeno pepper, garlic, and salt until the honey dissolves and the ingredients are blended. Add the sweet potatoes to the bowl and use your hands to toss them in the dressing until every sweet potato is coated and glossy.
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Divide the sweet potatoes between the 2 baking sheets and spread them out. Drizzle any dressing remaining in the bowl over the sweet potatoes.
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Bake for 15 minutes. Remove from oven and turn the sweet potatoes over. Continue to bake until the sweet potatoes are very tender and slightly caramelized, another 10 to 20 minutes.
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Transfer to a serving platter. Taste a sweet potato and add more salt if needed. Scatter the pomegranate seeds and cilantro over the top.