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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


  1. Preheat oven to 425 degrees F and line two baking sheets with aluminum foil.
  2. Toss potato wedges with olive oil, salt and pepper, mixing thoroughly. Transfer the wedges to the baking sheets making sure they are spaced evenly.
  3. Bake for 15 minutes. Stir wedges and rotate pans. Bake another 10 minutes until cooked through and caramelized. Remove from the oven.
  4. 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.

Nutritional Information

Based on 8 servings.

Per serving:

Calories 230
Total Fat 15g
Saturated Fat 4g
Monounsaturated Fat 8g
Polyunsaturated Fat 2g
Cholesterol 10g
Sodium 570mg
Carbohydrates 20g
Dietary Fiber 1g
Protein 6g
Calcium 72mg
Magnesium 14mg
Potassium 103mg
Vitamin E 6mg