Description
A delightful stack of roasted sweet potatoes topped with fresh pomegranate seeds, creating a vibrant and healthy dish perfect for holidays.
Ingredients
Scale
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1 cup pomegranate seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato slices with olive oil, salt, and pepper.
- Arrange the slices on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Remove from the oven and drizzle with honey.
- Stack the slices and top with pomegranate seeds and fresh herbs before serving.
Notes
For a vegan version, ensure honey is substituted with maple syrup. Best served warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 7g
- Carbohydrates: 45g
- Protein: 4g