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Roasted Sweet Potato Slices with Fresh Cranberry and Pomegranate Relish

Roasted Sweet Potato Slices with Fresh Cranberry and Pomegranate Relish Served on a White Plate
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Ingredients

  • 2 large sweet potatoes, peeled
  • 12 tablespoons olive oil
  • Sprinkle of salt

Instructions

  • 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.  

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