Festive Baked Sweet Potatoes

AuthorSylvieCategory, , DifficultyBeginner

Let me introduce you to a beautiful dish that would be the perfect side for your Christmas main. Lovely browned sweet potatoes, peppery baby arugula, creamy cranberry goat cheese, juicy pomegranate arils, crunchy pine nuts, and a bit of rosemary, drizzled with extra virgin olive oil and pomegranate molasses. It's festive and absolutely delicious! Here's the recipe.

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 2 medium sweet potatoes, skin cleaned
 1 tbsp extra virgin olive oil, plus more for serving
 2 garlic cloves, not peeled
 1 cup baby arugula
 Fleur de Sel
 Black pepper
 80 g cranberry goat cheese
 2 tbsp pomegranate molasses
 ½ tbsp chopped fresh rosemary, plus more to garnish
 ½ cup pomegranate arils
 ¼ cup toasted pine nuts
1

Preheat the oven to 190°C. cut the sweet potatoes in half. Brush the bottom of the baking dish with extra virgin olive oil. Place the potatoes, cut side down with the garlic cloves. Bake for 25 Minutes, or until the sweet potatoes are soft and browned. Discard the garlic.

2

Arrange the warm potatoes and arugula on your serving plate. Season with Fleur de Sel and black pepper. Crumble goat cheese all over. Drizzle pomegranate molasses and sprinkle chopped rosemary. Generously drizzle with extra virgin olive oil. Finish with the pomegranate arils and the crunchy pine nuts. Garnish with rosemary sprigs, serve warm, and enjoy!

Ingredients

 2 medium sweet potatoes, skin cleaned
 1 tbsp extra virgin olive oil, plus more for serving
 2 garlic cloves, not peeled
 1 cup baby arugula
 Fleur de Sel
 Black pepper
 80 g cranberry goat cheese
 2 tbsp pomegranate molasses
 ½ tbsp chopped fresh rosemary, plus more to garnish
 ½ cup pomegranate arils
 ¼ cup toasted pine nuts

Directions

1

Preheat the oven to 190°C. cut the sweet potatoes in half. Brush the bottom of the baking dish with extra virgin olive oil. Place the potatoes, cut side down with the garlic cloves. Bake for 25 Minutes, or until the sweet potatoes are soft and browned. Discard the garlic.

2

Arrange the warm potatoes and arugula on your serving plate. Season with Fleur de Sel and black pepper. Crumble goat cheese all over. Drizzle pomegranate molasses and sprinkle chopped rosemary. Generously drizzle with extra virgin olive oil. Finish with the pomegranate arils and the crunchy pine nuts. Garnish with rosemary sprigs, serve warm, and enjoy!

Festive Baked Sweet Potatoes
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