Roasted Sweet Potatoes with Pomegranate Seeds
  • 1/2cup agave nectar
  • 3tablespoons safflower oil
  • 1/2teaspoon salt
  • 4pounds red-skinned sweet potatoes, peeled and cut into 2-inch chunks
  • 1/2cup fresh pomegranate seeds
  • Chopped fresh parsley, for garnish
  1. Preheat oven to 375°. In a small bowl, combine agave, oil, and salt. Arrange sweet potatoes in a 3-quart oven-to-table baking dish; pour agave mixture over potatoes. Cover with foil and bake for about 40 minutes or until potatoes are tender. Uncover and stir to coat. Bake uncovered for another 30 minutes. Remove from oven. Sprinkle pomegranate seeds evenly over top. Sprinkle with parsley and serve.
Recipe Notes
Nutrition Facts
Roasted Sweet Potatoes with Pomegranate Seeds
Amount Per Serving
Calories 248
% Daily Value*
Sodium 216mg 9%
Total Carbohydrates 51g 17%
Dietary Fiber 6g 24%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 248 cal, 15% fat cal, 4g fat, 0g sat fat, 0mg chol, 3g protein, 51g carb, 6g fiber, 216mg sodium