Roasted Sweet Potato Wedges with Pistachios, Goat Cheese and Pomegranate Glaze
Sweet roasted potato wedges get the holiday treatment with crunchy pistachios, tangy goat cheese and a lovely pomegranate glaze.
4 large sweet potatoes, well-scrubbed and cut into 1” thick wedges
4 tablespoons olive oil
1 ½ teaspoons salt
¼ teaspoon ground pepper
4 ounces goat cheese
½ cup pistachios, shelled, chopped
2 tablespoons 100% pomegranate juice
2 tablespoons honey
- Preheat oven to 425 degrees F and line two baking sheets with aluminum foil.
- Toss potato wedges with olive oil, salt and pepper, mixing thoroughly. Transfer the wedges to the baking sheets making sure they are spaced evenly.
- Bake for 15 minutes. Stir wedges and rotate pans. Bake another 10 minutes until cooked through and caramelized. Remove from the oven.
- Combine the honey and the pomegranate juice. Heat for 30 seconds in the microwave and stir. Arrange the sweet potatoes on a platter and scatter the pistachio and goat cheese over them. Drizzle the pomegranate glaze over all. Serve.