Here’s a different take on the usual sweet potatoes served on Thanksgiving. Usually mashed, drowned in butter, and sometimes even topped with marshmallows. A caloric disaster waiting to happen. This dish however, gives you a sense of being naughty because they look like big fries. But in reality, they are baked, made with olive oil and not lard and have tons of nutrients like beta-carotene, a form of Vitamin A. Here you go:
– 6 large sweet potatoes
– 1 pomegranate
– 6 to 8 large, juicy limes
– 1/3 cup olive oil
– Minced fresh garlic to taste
– Large handful chopped cilantro
– 1 tbsp of agave nectar or honey
– Dash of chili pepper
Directions: “Zebra peel” the yams lengthwise to leave on a bit of the nutritious skin. Cut into wedges, drizzle with olive oil and bake at 425 degrees until brown. Flip halfway through. Drain on paper towels, sprinkle with salt and pepper. Combine all other ingredients in a food processor (or a blender, like me), and blend to emulsify. Or just shake it all up in a jar.
Drizzle some of the sauce over the yams and serve the rest for dipping. Sprinkle with pomegranate seeds for color and extra antioxidants.