Pomegranate-Glazed Sweet Potato Wedges with Pomegranate Aioli

Samantha Tehrani Samantha Tehrani
5.0 (1 reviews)

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.

50m 4
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Egg

Directions

Prepare the Sweet Potatoes

  1. 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.

  2. 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.

  3. 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.

Prepare the Pomegranate Aioli

  1. Stir together the mayonnaise, garlic, pomegranate juice, honey, and salt in a small bowl until evenly combined.

To Serve

  1. 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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1 Comment

Etti Goldstein •
Marked as Question

Can these be made in advance and reheated?

Raquel Malul Kosher.com Team •
Reply to Etti Goldstein

Yes! You can make the sweet potato wedges up to a day in advance. Refrigerate them separately from the aioli, then reheat uncovered at 400–425°F until hot and slightly crisp. Add the aioli, pomegranate seeds, and cilantro just before serving. Enjoy!