Honey Roasted Sweet Potatoes with Pomegranate Glaze

Creamy, sweet, red-fleshed Garnet sweet potatoes are roasted until caramelized then drizzled with a tangy honey and pomegranate glaze. Then they're dotted with ruby red pomegranate arils, toasted walnuts, and savory thyme for a highly textured, flavorful, and aromatic side dish.

Makes 4 servings

2 large sweet potatoes, peeled and diced (about 4 1/2 cups)
2 teaspoons olive oil
3 tablespoons honey
2 sprigs thyme, plus 1 extra for garnish
salt and black pepper

Pomegranate Glaze:
mix 2 tablespoons pomegranate juice with 1 tablespoon honey OR
mix 2 tablespoons pomegranate juice with 2 tablespoons dark brown sugar

If you prefer, you could substitute 2 tablespoons of pomegranate molasses* for the glaze.

1/4 cup lightly toasted chopped walnuts
3 tablespoons pomegranate arils

Preheat the oven to 400 degrees F. Line a large baking dish or sheet with aluminum foil for easy clean up.

In a large bowl toss diced potatoes with olive oil, honey, thyme, and salt and pepper, until well coated.

Roast potatoes for 45-50 minutes, or until tender when pierced with a fork.

Meanwhile, in a small saucepan over medium high heat, add pomegranate juice with honey or brown sugar; bring to a boil, then reduce until slightly thickened. Remove from heat. If you are using pomegranate molasses, then simply make sure it is at room temperature or warm before drizzling it over the potatoes.

Place potatoes in a serving dish, drizzle with pomegranate glaze and lightly toss until well coated. Season to taste with salt and pepper. Sprinkle with toasted walnuts and pomegranate arils.

*Pomegranate molasses (also called pomegranate syrup or paste) is a thick sweet and sour syrup used in many Middle Eastern recipes. It can be found in Middle Eastern specialty markets.