Honey Roasted Sweet Potatoes with Pomegranate Glaze

Source: original recipe created by Susan Russo of Foodblogga.com
adapted by http://theresalwaysthyme.blogspot.com

3 large sweet potatoes, sliced somewhat thick
2 teaspoons olive oil
3 tablespoons honey
2 sprigs thyme, plus 1 extra for garnish
salt and fresh ground pepper
1/3 cup chopped walnuts
3 tablespoons pomegranate molasses

*If you don't have pomegranate molasses then you can mix 3 tablespoons pomegranate juice with 1 tablespoon honey OR mix 2 tablespoons pomegranate juice with 2 tablespoons dark brown sugar and reduce it in a saucepan on the stove until thickened.

Garnish with pomegranate arils

Preheat the oven to 400 degrees F.

In a large bowl toss the potatoes with olive oil, honey, thyme, and salt and pepper, until well coated. Place the potatoes on a sheet pan or a baking dish, lined with aluminum foil for easier cleanup.

Roast potatoes for about 40-45 minutes, or until just tender when pierced with a fork. Sprinkle the walnuts around the potatoes and drizzle the pomegranate molasses on top of the potatoes and roast for about five more minutes.

Place potatoes in a serving dish, season to taste with salt and pepper. Sprinkle with pomegranate arils. You can drizzle more pomegranate molasses, if desired.

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