Roasted Pomegranate Sweet Potatoes with Tahini Yogurt
SERVES: About 6 | PREP TIME: 15 Minutes | BAKE TIME: 60 minutes
Ingredients
½ cup plain Greek yogurt
½ tablespoon tahini
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon garlic powder
2 pounds small, sweet potatoes
1 tablespoon unsalted butter, soft
1 teaspoon salt
3 tablespoons pomegranate molasses
¼ cup pomegranate arils
Chopped fresh cilantro for garnish
Tender sweet potatoes meet tangy pomegranate and a touch of cooling, nutty yogurt with warming spices in this side dish recipe. Choose smaller potatoes of similar size for this dish to encourage faster, more even baking.
Instructions
Preheat the oven to 425°F.
Stir together the yogurt, tahini, cumin, coriander, and garlic powder in a small bowl until smooth. Cover and refrigerate until ready to use.
Use a knife to slice each of the potatoes in the hasselback style–make cuts about ¼-inchwide, stopping just before you cut all the way through the potato.
Carefully rub each potato with some of the softened butter, covering it well. Sprinkle eachwith some of the salt. Set the potatoes in a baking dish, about 9-by-13-inches in size, large enough that there is some space around each potato.
Cover the dish with foil and bake for 50 to 55 minutes, until the potatoes are tender. Remove the foil. Brush the potatoes generously with the pomegranate molasses.
Return to the oven and bake for about 3 more minutes, until the molasses is warm and sticky. Let the potatoes cool for 5 minutes.
Transfer them to a serving plate. Spoon any extra molasses from the bottom of the pan over the potatoes. Add a dollop of the tahini-yogurt to each. Sprinkle with the pomegranate arils and garnish with cilantro.