Pomegranate Lacquered Sweet Potatoes: Simple Gourmet LA

(Last Updated On: January 30, 2015)

Our family has a few holiday sweet potato recipes up our sleeves. Thankfully none of them include marshmallows. But they all remind me of Tsimmes, which is a sweet root vegatable stew that I am not fond of. I’m always looking for new non Tsimmes-like ways to prepare sweet potatoes at the holidays. I’ve hash browned and mashed em, I’ve fried and casseroled them. And now, thanks to a holiday cooking class I took at Simple Gourmet LA, they are getting a pomegranate glaze.

serves 8-10

1 cup 100% Pomegranate juice

1/3 cup honey

3 tbl brown sugar

1 tbl orange zest

1 cinnamon stick

1 garlic clove, peeled and left whole

3 tbl butter, cold

4-5 Sweet potatoes cut into 1/2 inch wedge, skins left on

Olive Oil

salt and pepper

1 cup pomegranate seeds

1/4 cup chopped parsely

Prep:

Preheat oven to 400 degrees

In a small pot combine the pomegranate juice, honey, brown sugar, orange zest, cinnamon stick, and garlic clove. Place over high heat, bring to a boil and cook for 5 minutes or until reduced by half (just thick enough to coat the back of a spoon). Remove from heat and whisk in the cold butter.

Toss the potato wedges with olive oil, salt and pepper. Add about 1/4 of the glaze and place on baking sheets so that the potatos are not overlapping. Roast for ten minutes. Drizzle a little more glaze and continue roasting until tender — about another 10 minutes.

Remove from oven and empty into a large bowl. Toss with the remaining glaze. Taste and season with more salt and pepper as needed.

Serve warm or room temp topped with the pomegranate seeds and chopped parsley for garnish.

Enjoy!

If you are in the LA Area Check out Simple Gourmet LA’s classes for yourself and your kids. They also cater. I was tempted to call them for my entire holiday meal!

Disclosure: The above recipe was shared with me at a complimentary Simple Gourmet LA  holiday cooking class that I attended in order to learn more about the company. I learned a lot, I’m actually making these sweet potatoes tomorrow (and their stuffing as well!).