• 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.