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.
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.
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.
Transfer to a serving platter. Taste a sweet potato and add more salt if needed. Scatter the pomegranate seeds and cilantro over the top.