Healthy Recipes

Directions

1. Preheat oven

   Preheat oven to 450°.

2. Toss

   In a large bowl, toss sweet potato wedges with olive oil and season to taste with salt and pepper.

3. Transfer to baking sheet

   Transfer to a baking sheet. Make sure to keep potatoes in an even layer and not to close together.*

4. Roast

   Roast in the oven for 35–40 minutes, or until fork-tender, and the edges are charred slightly, and crisp. Turn them halfway through.

5. Melt butter

   While the fries are baking, in a large saucepan, melt butter over medium heat.

6. Sautée

   Add the diced onions, red pepper flakes, and herbs. Sautée for 5–7 minutes, until the onions soften and appear translucent.

7. Add balsamic

   Add the balsamic and stir, gently scraping up any bits off the bottom.

8. Cook

   Cook until the liquid is reduced by at least half and add 1 cup of water.

9. Boil

   Bring to a boil, reduce heat to simmer, and cook down for 35–40 minutes, until mixture has thickened and resembles a loose jam. Set aside.

10. Whisk

    In a small bowl, whisk together the yogurt, half of the fresh dill, and a pinch of salt. Set aside.

11. Assemble

    To assemble, arrange sweet potato wedges skin side down on a platter.

12. Drizzle jam and top with yogurt mixture

    Drizzle the onion jam over the potatoes and top with yogurt mixture.

13. Sprinkle

    Sprinkle with remaining dill, smoked paprika, and pomegranate seeds.