Today I will show you how to make an easy side dish that is quick, beautiful, and delicious; Roasted Sweet Potato Slices with a Fresh Cranberry Pomegranate Relish.
Let’s Make some Roasted Sweet Potato Slices:
We start by roasting the sweet potato slices in a little olive oil and salt. While the sweet potatoes are roasting, we work on the Cranberry Pomegranate relish. The relish is “to-die-for.” The beautiful color, flavor combination, the pop of texture that the pomegranate adds, and the flavor punch the orange zest brings; a must for the Holidays. We have put a similar relish on crostini in the past, and they have been a real hit.
Add the relish to the sweet potato slices, garnish with some fresh mint, and you have a festive, wonderful side dish.
Tricks for Roasting Vegetables:
The one trick about roasted vegetables that we should keep in mind is that they cool quickly. They are, therefore, some of the last things you cook before serving. Reheating may spoil the freshness of the taste. However, they can be prepared well in advance, ready to bake just as you need them. I like to have my roasted veggies, oiled and salted, on a baking tray, ready to go. The relish can be made a day or two in advance, stored in the fridge, and brought to temperature before serving.
Looking for More Side Dishes?
I cannot do a blog post on side dishes without mentioning some of my other favorite vegetable side dishes:
- Garlicky Brussel Sprouts
- Spicy Maple Glazed Roasted Carrots with Pistachios
Not to mention the Norwegian Red Cabbage dish that I have done a video on in the past. It is one of those spectacular dishes that Christmas simply cannot do without. It is almost as important as the cranberry sauce to the Thanksgiving menu.
The side dishes that brings the Holiday meal together are Mashed Potatoes and the Holiday Gravy. This is such an important component of a Holiday table. Here is a place to put some effort. You can forgive a lot if the gravy is hot and delicious. So, let me share my secret to a wonderful Holiday gravy. It makes all the difference. I also have a gluten-free option that we absolutely love. Click here for my recipe!
I hope you enjoy the Roasted Sweet Potato Slices with Fresh Cranberry and Pomegranate Relish Recipe! Happy Holidays!Print
Roasted Sweet Potato Slices with Fresh Cranberry and Pomegranate Relish
- Yield: Serves 4–6 1x
- 2 large sweet potatoes, peeled
- 1–2 tablespoons olive oil
- Sprinkle of salt
- Preheat oven to 400F
- Slice the sweet potatoes into 1/4 inch slices
- In a bowl (or bag), place sweet potato slices, olive oil, and salt
- Massage to coat the sweet potato slices in oil
- Remove from bowl and place on a lined baking tray
- Bake for 15 minutes or until fork tender
- Do not over-bake
- While the sweet potatoes are roasting, make the relish
Cranberry Pomegranate Relish
- 1/2 cup cranberries
- 1/2 cup pomegranate seeds
- 2-3 tablespoons maple syrup (or brown sugar)
- 1/4 teaspoon grated fresh ginger
- zest of 1/2 an orange
- fresh mint leaves (garnish)
In a food processor, add the cranberries, maple syrup, and fresh ginger. Pulse in the food processor until a rough paste. Transfer the mixture into a bowl and fold in the pomegranate seeds and orange zest. Garnish with fresh mint.
Putting It All Together:
Place a dollop of relish on each sweet potato slice. Garnish with fresh mint, and serve.