This recipe will seriously WOW any of your guests at a dinner party. GET READYYYY!
Ingredients
1 cup
Balsamic vinegar
2 large potato
Sweet potato
(organic, or yams, Japanese sweet potato, butternut squash. Sliced into thick wedges, skin on)
2 tbsp
Avocado oil
1/4 tsp
Himalayan sea salt
(to taste)
1 cup
Pecans
(raw)
3/4 tsp
Cumin
(ground)
3/4 tsp
Cinnamon
(ground)
1 tbsp
Coconut sugar
1/4 cup
Pomegranate seeds
1 dash
Cayenne pepper
(a pinch)
1/4 cup
Parsley, fresh
(chopped)
Instructions
Preheat the oven to 400 degrees F (204 degrees C) and grease two large rimmed baking sheets.
In the meantime, place the vinegar in a small saucepan. Bring to a low boil over medium heat. Then reduce the heat to medium-low and simmer until reduced by half, about 20 minutes. It's done when a spatula leaves a line when you run it across the bottom of the pan. Once it cools, it will thicken even more. Set aside.
While the balsamic vinegar cooks, spread the sweet potato wedges onto the prepared baking sheets. Toss with the grape seed oil and a pinch of salt, then spread into an even layer.
Bake for a total of 25-30 minutes, or until golden brown and tender. Flip at the halfway point to ensure even cooking.
In the meantime, prepare the nut topping. Add the pecans to the bowl of a food processor or blender and process into a fine meal. Add to a large skillet over medium heat, then add the cumin, cinnamon, sugar, 1/4 tsp salt, and the coconut sugar. stir to combine. Continue cooking until the mixture is golden brown and fragrant, 8-10 minutes, stirring frequently. Be careful not to burn. Taste and adjust the seasonings as needed. Set aside.
To serve, arrange the sweet potato wedges on a serving platter. Drizzle with balsamic glaze, pomegranate arils, and spiced but topping (you will have leftovers*). Garnish with cayenne and fresh parsley (optional). Best when fresh.
