Honey Roasted Sweet Potatoes with Pomegranate Glaze

With cookies flying everywhere lately, I almost forgot to post this recipe for Honey Roasted Sweet Potatoes with Pomegranate Glaze. That would have been a shame because this dish, which I created a couple of months ago, has skyrocketed to the top of my go-to recipe list.

Creamy, sweet, red-fleshed Garnet sweet potatoes are roasted until caramelized then drizzled with a tangy honey and pomegranate glaze. Then they're dotted with ruby red pomegranate arils, toasted walnuts, and savory thyme for a highly textured, flavorful, and aromatic side dish.



Pomegranates are easy to find now due to their popularity at Christmas time. But don't delay, since their season usually runs from late October through January.

I'm telling you, this is one side dish that can steal the show from an entree any night of the week.

So, tell me, how do you use pomegranates in savory dishes?



Honey Roasted Sweet Potatoes with Pomegranate Glaze
Makes 4 servings
Print recipe only here.

Potatoes:
2 large sweet potatoes, peeled and diced (about 4 1/2 cups)
2 teaspoons olive oil
3 tablespoons honey
2 sprigs thyme, plus 1 extra for garnish
salt and black pepper

Pomegranate Glaze:
mix 2 tablespoons pomegranate juice with 1 tablespoon honey OR
mix 2 tablespoons pomegranate juice with 2 tablespoons dark brown sugar

If you prefer, you could substitute 2 tablespoons of pomegranate molasses* for the glaze.

1/4 cup lightly toasted chopped walnuts
3 tablespoons pomegranate arils


Preheat the oven to 400 degrees F. Line a large baking dish or sheet with aluminum foil for easy clean up.

In a large bowl toss diced potatoes with olive oil, honey, thyme, and salt and pepper, until well coated.

Roast potatoes for 45-50 minutes, or until tender when pierced with a fork.

Meanwhile, in a small saucepan over medium high heat, add pomegranate juice with honey or brown sugar; bring to a boil, then reduce until slightly thickened. Remove from heat. If you are using pomegranate molasses, then simply make sure it is at room temperature or warm before drizzling it over the potatoes.

Place potatoes in a serving dish, drizzle with pomegranate glaze and lightly toss until well coated. Season to taste with salt and pepper. Sprinkle with toasted walnuts and pomegranate arils.

*Pomegranate molasses (also called pomegranate syrup or paste) is a thick sweet and sour syrup used in many Middle Eastern recipes. It can be found in Middle Eastern specialty markets. Or you can make your own. Elise of Simply Recipes tells you how here.

You might also like these pomegranate recipes:

Persimmon and Pomegranate Salsa




Winter Jewel Fruit Salad




Low-Fat Lemony Medjool Date and Pomegranate Scones




Looking for more pomegranate recipes? Then check out my latest Foodie View article, Impossibly Appealing Pomegranates, which includes over a dozen pomegranate recipes for everything from breakfast to appetizers to desserts.

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Strawberry Guavas: The Antithesis to Christmas Cookies

(Strawberry Guavas)

What is the complete opposite of Christmas cookies? I just did some research; turns out that the complete opposite of a Christmas cookie is a strawberry guava. The Cherimoya comes in a close second, so it's getting its own post in a couple of days.


(Cherimoyas)

It's no wonder this sexy fruit is native to Brazil, the land of beautiful bronzed bodies and gorgeous beaches. Everything about a strawberry guava says, "look at me."

Eating a strawberry guava is a memorable sensory experience. First it entices you with its intoxicating perfume of ripe summer strawberries and tart pink grapefruit. Its butter cup yellow rind is smooth and soft to the touch, evoking warmth and sunshine. One bite of a strawberry guava will make you understand why it's called "exotic." The creamy, fruity flesh is the color of roses, while the flavor is a beautiful combination of tangy, sweet grapefruit, juicy, ripe strawberries, and late summer grapes.



Most U.S. guavas are grown in Hawaii and Florida, though the strawberry guavas you see here were grown in Southern California and generously given to me by our friend, Adel. These strawberry guavas have a pastel yellow skin yet also come in bright red or deep purple. When buying strawberry guavas or any variety of guava really, look for a fragrant fruit that is free of blemishes and soft to the touch. Hold it in your hand, and give it a gentle squeeze; it should give slightly, being neither too hard nor too squishy.

If it's unripe and hard, then place the guava in a paper bag with a yellow banana. The banana will produce ethylene, which will speed up the ripening process. Keep unripened guavas at room temperature. Though fully ripened guavas can be refrigerated for several days, they are best eaten sooner and fresher. Also note that the entire fruit is edible, from the rind to the flesh to the small white seeds.

You're probably wondering, "Where can I buy strawberry guavas?" Given their status as "exotic" fruit, strawberry guavas, along with most guava varieties, can be difficult to find. Your best bet is try a high-end organic store such as Whole Foods or the online site Melissas.com. Or take a vacation to San Diego, where they can currently be found at our farmers' markets. (Plus, if you do it before January 1st, you can use it as a write-off on your taxes from all your blogging money. Hahahahhaha.)



Though most guavas are eaten simply out-of-hand, they can be made into jams and sauces, or blended into drinks. I have done none of them. In fact there is no recipe today. Just luscious strawberry guavas. Because after posting 228 Christmas cookies, this is truly the anti-Christmas cookie post.

You might also like:

Winter Jewel Fruit Salad




Pancakes with Fresh Raspberry-Strawberry Sauce




Honeyed Orange Ginger Muffins (Quat, Optional)




Cranberry, Banana, and Honey Smoothie




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Eat Christmas Cookies, Season 2: 228 Cookies and a Winner!

Hi Everyone,

Here they are: 228 Christmas cookies from around the world!

Many thanks to all of you for your cookies, your sweet words, and your holiday cheer. Wherever you are, may your holiday be full of love, warmth, and beauty.

Susan

This page is Part 2, but don't forget about Part 1 here.

Santa (with the help of Random.org) is now ready to announce the winner of Eat Christmas Cookies, Season 2.

Congratulations to Ames of Yay Pie! who shared her recipe for traditional Slovakian Apricot Kolacky.

Ames will receive a copy of Field Guide to Cookies by Anita Chu of the delicious blog Dessert First.

Merry Christmas!

Simona of Briciole from CA, USA

Simona shares Italian offelle di marmellata, a sweet short cut pastry that is filled with your favorite sticky sweet marmalade and baked until lightly golden.

Heather from Diary of a Fanatic Foodie

Santa's going to stay a little longer at Heather's house on Christmas Eve when he tastes her Chocolate Chip Candy Cane Cookies.

Kate of A Merrier World from Devon, UK

Kate's kids can't keep their hands off of her Sticky Toffee Cookies. Neither could you!

Erin of Dinner and Dessert from Clemson, SC

Erin shows that chocolate and ginger are best of friends in these Chewy Chocolate Gingerbread Cookies.

Emily of The Sweet Gourmand from St. Louis

Emily shares Zaletti, a polenta-based Italian cookie laced with lemon and studded with currants.

Paula of Half Baked from Dotham, Alabama, USA

Paula shares her all time favorite cookie: sweet, crisp Snickerdoodles.

Maggie of Dog Hill Kitchen from Michigan, USA

Just looking at Maggie's snow topped Winter Mint Cookies make me long for snow.

Lauren of Healthy Indulgences from FL, USA

Lauren proves that Simply Nourishing Gingerbread Cookies can be gluten-free, dairy-free, low-carb and still taste great.

Tracy of Ra Cha Chow from Rochester, NY, USA

If you've ever had trouble baking cut-out cookies, then try these Easier Frosted Cutout Cookies.

Not only are Suzana's Chocolate and Ginger Cookies enticingly fragrant and chewy, but they're also a breeze to make.

Diva of The Sugar Bar from Birmingham, UK

Diva and her sister spent some fun together time baking and decorating these beautiful
Iced Christmas Cookies.

Meeta of What's For Lunch, Honey? from Weimal, Germany

Marzipan Almond Kipferl, are wonderfully light and nutty cookies made from marzipan paste, almond oil, and sliced almonds.

Nithya of A Culinary Odyssey from Minnesota, USA

For her husband's birthday, Nithya made a batch of these lovely Butter Cookies, just like her mother used to make in India.

Judy of No Fear Entertaining from SW Florida, USA

Judy makes her Peanut Butter Christmas Cookies because they're simple, festive, and oh-so-good.

Om from La Mia Cucina in Italy

So pretty, so soft, so strawberry jam filled Thumbprints.

Jaime of Good Eats 'n Sweet Treats from Dallas, TX, USA

Your home will be filled with the enticing aromas of sugar and spice when you bake Jaime's Sugar Topped Molasses Spice Cookies.

When it comes to beloved American cookies, it's hard to beat Peanut Butter Criss-Crosses.

Manju of Three Tastes form metro D.C., USA

Manju shares her beloved Gram's Ginger Molasses Cookies. These are always a favorite in Manju's house and will soon become one in yours as well.

Shaheen of the Purple Foodie from Mumbai, India

Shaheen found herself with 10 grams of lavender and wanted to make something truly special with it. She succeeded beautifully with her Lavender Shortbread.

Daphne of More Than Words from Perth, W. Australia

Daphne bakes basic sugar Christmas Cookies, then sandwiches them between layers of gooey caramel or zingy peppermint filling.

For a big, bumpy, chocolaty treat, you just have to make Daphne's Dark Chocolate Turkish Delight Roasted Macadamia Rocky Road.

Rachel of Tangerine's Kitchen from India

For an addictive crunchy-on -the-outside, chewy-on-the-inside spice cookie, you have got to try Rachel's Cinnamon Sugar Cookies.

Susan of My Life's Joys from Henryville, PA, USA

With all of the baking going on in Susan's kitchen lately, she wanted a subtly sweet cookie that would pair well with a hot espresso. She found it in these Lenox Lemon Biscotti.

Be sure to have a tall glass of cold milk ready when you eat Susan's Double Chocoalte Cookies.

Leah of Wine Imbiber from Los Angeles, CA, USA

Leah shares one of my personal favorites: Italian Pignoli Cookies. These dense, chewy cookies are made with rich almond paste and rolled in crunchy pine nuts for an unforgettable treat.

Triple Chocolate Cherry Oatmeal Cookies are made with semi-sweet, milk, and white chocolate chips for triple the deliciousness.

Bunny from PA and Carol from MA of Bunny's Warm Oven

Like the name implies, these Lemon Melt-Aways are melt-in-your-mouth delicious.

These Zebra Cookies are so good that Bunny assures you, "they're the last peanut butter cookie recipe you'll ever try."

Get the flavor of pie without all the work with these Pecan Pie Cookies.

Forget Andes candies after dinner, and try these After Dinner Mint Cookies instead.

Peter G of Souvlaki For The Soul from Sydney, Australia

Peter shares a signature Greek holiday cookie called kourabiethes (pronounced koo-ra-bee-e-thes). These sweet confections are as pretty as freshly fallen snow.

Ames of Yay Pie! from PA, USA

Every year Ames makes her Grandpa George his favorite Slovakian cookies, Apricot Kolacky. Of course, these soft cookies filled with sweet and tangy apricot filling are so scrumptious, that Ames always keeps a few for herself.

Shn of Mishmash! from USA

Baking Diamond Cuts, Indian fried cookies that are laced with cardamom and soaked in a sweet syrup, never fails to elicit sweet memories for Shn.

Ronelle of My French Kitchen

Ronelle wants to keep things simple yet flavorful this Christmas. Looks like she has done just that with her Date and Coconut Squares.

Cake on the Brain from Vancouver, BC, Canada

Don't these Tiffany Snowflake Sugar Cookies have you dreaming of a white Christmas?

Lorraine Altieri - "L.A." of Littleneck, New York, USA

Lorraine says of her Rainbow Cookies: "These are my all time favorite cookies!"

• 7 ounces marzipan paste or almond paste
• 1 cup sugar
• 3 sticks unsalted butter, softened
• 4 large eggs, separated
• 1 teaspoon almond extract
• 2 cups sifted all-purpose flour (sift before measuring)
• 1/4 teaspoon salt
• 5 drops green food coloring, or to desired color
• 5 drops red food coloring, or to desired color
• 12-oz jar raspberry jam (preferably seedless)
• 6 ounces semisweet chocolate chips

Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)

Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.

Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.

Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).

Cristina of La cucina di Cristina from Italy

Cristina shares Islere, a traditional Romanian holiday cookie. A rich espresso creme filling is sandwiched between two buttery walnut cookies and then dipped in chocolate.

Ts and JS of eatingclub vancouver from Vancouver, BC, Canada

Inspired by baking with tea, TS and JS created a unique thumbprint cookie: Chocolate Thumbprints with Earl Grey-White Chocolate Ganache.

TW of Culinary Types from Seaford, Long Island, NY, USA

While baking his great Tante Kremer's Walnut Egg Whites Kisses, a cherised family favorite, TW also baked some delicious nostalgia.

Maggie of Dog Hill Kitchen from Michigan, USA

It was 1980 when Maggie had her first taste of Chewy Molasses Cookies. 28 years later, she is still smitten.

Erica of Cooking for Seven

Erica made her dad quite happy by baking him a batch of these lovely Chocolate Almond Biscotti for his birthday. Looks like he'll be wanting some more for Christmas.

Patsy of Family, Friends, and Food from NJ, USA

Give someone special a big kiss this Christmas, or several, by baking a batch of Patsy's charming Cinnamon Chocolate Kiss Cookies.

Michelle of What Does Your Body Good from Boston, MA, USA

Why are Michelle's cookies called Toothdigger Seed Cookies? Because they're chock-full of crunchy seeds such as sesame and poppy.

Lynne of And Then I Do the Dishes

Santa's in for a real treat when he stops at Lynne's house on Christmas Eve, where he'll find a a tall glass of milk and a plate of tri-colored Neopolitan Cookies.

Pip of Zenzero & Cannella from Milan, Italy

Don't Pip's Gingerbread Men just make you smile?

Jerri from Simply Sweet Home from Alabama, USA

Running out of time to make cookies? Then try Jerri's no-fuss Cake Mix Cookies.

Rachelle of Mommy, I'm Hungry from San Diego, CA, USA

Schoolchildren just adore classic Gingerbread Men cookies.

Lien of Notitie van Lien from The Netherlands

Lien's shares Fig Cookies that are addictive whether they're soft and chewy or firm and crunchy. You decide how you want yours.

Rita of Mochachocolata-Rita from Hong Kong

You can't tell by looking at these Choco-Cinnamon Oatmeal Cookies, but they're low in iodine. Why? Because Rita wanted to share them with a fried who is undergoing chemotherapy. Now that's a cookie made with love.

Sarah of What Smells So Good from Oshawa, Ontario, Canada

These Dreena Inspired Drop Cookies are the last batch of a gazillion batches of Christmas cookies that Sarah has baked this year. And each one is delicious.

PG of My Kitchen Stories from Hamburg, Germany

Nurnberger Lebkuchen is a special Christmas time cookie from Bavaria, Germany. According to PG, "it is now a protected name and can only be used for Lebkuchen actually originating from there, when sold." Hey, people can get pretty protective of their cookies.

Laurie of Dalla Mia Cucina from Temecula, CA, USA

Laurie's Italian Filled Cookies are an enticing mixture of dried fruits, chocolate, and rum all tucked inside of a light sweet dough.

Melissa of The Kitchen Canister from New Jersey, USA

What makes these Black and White Chocolate Chip Cookies "black and white"? Crushed Oreos on the inside!

Food Hunter from Food Hunter's Guide

She thought she was finally done baking, then Food Hunter found herself whipping up a batch of sticky, crunchy Mixed Nut Brittle.

Patricia of Technicolor Kitchen from San Paulo, Brazil

Just when I though Snickerdoodles could not be improved upon, I found Patricia's Orange Snickerdoodles.

Dwiana of The Adventure of My Cooking Diary from PA, USA

While it was cold, grey, and rainy outside, Dwiana stayed warm inside by baking a batch of these sunshiny Nastar (Pineapple) Cookies.

Helen of Tartlette from Charleston, SC, USA

Tantalizing truffles? That's what Helen's shares with her Lavender and Espresso Truffles.

Tracy of Vanilla Bean Cafe from Ottawa, Canada

Want a terrifically spicy, sweet, and crunchy cookie? Then make Tracy's Ginger Crinkle Cookies.

Barbara of Dish 'n' that from Hudson Valley, New York, USA

For a holiday twist on a classic Italian cookie, try Barbara's chocolate dipped Hazelnut Orange Biscotti.

Gine of I dolic fanno felici from Berlin, Germany

Mexican Wedding Cookies taste like little sweet clouds.

Gine had a lot of fun making these Easy Sugar Cookies.

Chocolate Coconut Cookies are just yummy.

These Mini Peanut Blossoms just say, "how cute am I?"

Outrageous Chocolate Cookies. The name says it all.

Deeba of Passionate About Baking from North India

Enliven your Christmas cheese tray with Deeba's singular Herb Cream Cheese Crackers with Buckwheat, Oatmeal and Za'atar.

Michelle of Bleeding Espresso from Calabria, Italy

Though she lives in Italy, the land of biscotti and cannoli, Michelle just has to have her good ol' fashioned American Chocolate Chip Cookies at Christmas time.

Linda of Make Life Sweeter from The Hague, Netherlands

Savor the flavors of Italy at Christmas with Linda's deliciously rustic Panforte Senese, a rich, chewy nougat-like confection.

Elra of Elra's Baking from CA, USA

For a tantalizing buttery and crumbly cookie, try Elle's Sablès Au Citron.

Hopie of Hopie's Kitchen from Paris, France

Hopie still uses the Traditional Christmas Shortbread recipe that she loved as a child. Why change something that's already perfect?

Navita of Zaayeka from Hong Kong

Navita calls these Chocolate Chip Fudge Brownies "ooey, gooey, and chewy." That's all you need to know.

If moist banana bread could marry deep, chocolate brownies, then they would become Banana Brownies.

Navita's husband couldn't get enough of her straight-from -the-oven Chocolate Chip Cookies.

Ivy of Kopiaste... to Greek Hospitality from Athens, Greece

Ivy just made a new friend in her kitchen: fresh ginger. And they're getting along well from the looks of these dark and spicy Bitter Chocolate Ginger Cookies.

Marie of Proud Italian Cook

If you can't make it to Sicily this Christmas, then bake some Cucidati (Italian Fig Cookies). You may still be home, but you'll definitely be experiencing the flavors of Italy.

Elle of Feeding My Enthusiasms from N. California, USA

For Elle Christmas season is about cherished family traditions. Her daughter will be away for Christmas this year, so Elle is surprising her with a tin of family beloved Santa's Whiskers/Shaven Santa Cookies. There's nothing like the taste of home during the holidays.

Claudia of The Missing Flavor from Trondheim, Norway

In her pursuit to make the perfect Norwegian cake and cookie, the kranse kake, Claudia has been playing around with marizpan and created these sweet Marzipan Chips.

Rosie of Bitchin' in the Kitchen with Rosie from Worthington, Ohio, USA

Rosie loves these Chocolate Snowcaps because they're fun to make, just on the fancy side, and sure to make any dieter fall off the diet wagon.

TS and JS from eatingclub Vancouver Vancouver, British Columbia, Canada

Looking for a unique shortbread to make this year? Look no further than TS and JS's softly green tinged Macha Shortbread made with macha, Japanese green tea powder.

Food Hunter of Food Hunter's Guide

Food Hunter gave her traditional rum balls a new, happier look by rolling them in some crunchy chocolate sprinkles. They now have a happier name too: Rum Balls with Chocolate Sprinkles.

Vera of Delicios from Novi Sad, Serbia

Vera is going to make Santa very happy this year with a plate of her delicious Magdini Paprenjaci.

Meeta of What's For Lunch, Honey? from Weimal, Germany

There's a whole lotta baking going on in Meeta's kitchen such as this spicy Ginger Shortbread.