Sweet Potatoes with Pomegranate Seeds

It’s your lucky day!  I have another holiday recipe for ya!  Being a vegetarian on Thanksgiving was never really a problem.  Pretty much everything except the turkey was fair game.  These days, I have to be a bit more proactive to make sure I feel like I’ve eaten a proper holiday meal.

One of my favorites holiday dishes is sweet potatoes with pomegranate seeds.  It’s a cinch and I’ve received only great reports.  The left overs make an amazing post-Thanksgiving breakfast!

Ingredients:

  • 3 sweet potatoes, peeled and cubed
  • 1/2 cup agave nectar
  • 1/2 cup extra virgin olive oil
  • 1 cup pomegranate seeds
  • salt and pepper to taste

Directions:

  • Preheat oven to 400 F
  • Mix it all together in a baking dish
  • Bake for 40-60 minutes, until sweet potato is soft
  • Enjoy!

So, to wrap up the Thanksgiving recipes, I’m going to give you a quite overview of the vegan goodness that was at our table:

  • pumpkin hummus
  • sundried tomato hummus
  • homemade bread (normal and with olives)
  • Roasted Vegetable with Balsamic Vinegar and Rosemary
  • Sweet Potatoes with Pomegranate Seeds
  • Chocolate Peanut Butter Pie

Typically I’d throw a green salad into the mix but between mine and the traditional dishes, our table was pretty full. I’m looking forward to a holiday season of new baking and cooking adventures!  Stay tuned!

Happy Eating!

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One thought on “Sweet Potatoes with Pomegranate Seeds

  1. Kim

    I can personally attest: this is the best sweet potatoe recipe I’ve tried! It beats the marshmello topped ones that we had when I was a kid! This is on the menu for the Christmas party!

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