These sweet potato wedges are the perfect combination of sweet from the sweet potato and honey, yet tangy from the pomegranate juice and ginger. They are a breeze to throw together and present beautifully. What more could you ask for in a side dish? Your guests will definitely be asking for the recipe.
Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. Peel the sweet potatoes and cut into sticks. Place the sticks on the prepared baking sheet and set aside.
In a small bowl, stir together the honey, pomegranate juice, olive oil, garlic, salt, ginger, black pepper, and red pepper flakes (optional). Pour onto the sweet potatoes. Toss to evenly coat, then arrange the sweet potato sticks in a single layer.
Roast for 20 minutes. Remove from the oven, stir, and roast for another 10-15 minutes or until the potatoes are baked through and slightly browned on the outside.
Stir together the mayonnaise, garlic, pomegranate juice, honey, and salt in a small bowl until evenly combined.
Arrange the sweet potatoes on a serving platter. Drizzle with the aioli, sprinkle with pomegranate seeds (optional) and fresh cilantro (optional).
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