In the end, it was delicious even with my adaptions from pure laziness. No peeling, no dicing, no time! We loved the flavors, the sweetness of the honey and potato with the tart pomegranate molasses! and the toasty walnuts, in my case very toasted! My kids had never had pomegranate molasses, they found it very tart. Maybe a bit too tart for them. but the Griller and I loved this one. I posted my adaptions and a link to the original! and of course I didn't take a picture of the burned parts!
Not pretty but it sure did taste great!
Honey Roasted Sweet Potatoes with Pomegranate Glaze
adapted There's Always Thyme to Cook
Source: original recipe created by Susan Russo of Foodblogga.com
3 large sweet potatoes, sliced somewhat thick
2 teaspoons olive oil
3 tablespoons honey
2 sprigs thyme, plus 1 extra for garnish
salt and fresh ground pepper
1/3 cup chopped walnuts
3 tablespoons pomegranate molasses
*If you don't have pomegranate molasses then you can mix 3 tablespoons pomegranate juice with 1 tablespoon honey OR mix 2 tablespoons pomegranate juice with 2 tablespoons dark brown sugar and reduce it in a saucepan on the stove until thickened.
Pomegranate seeds (arils) for garnish
Preheat the oven to 400 degrees F.
In a large bowl toss the potatoes with olive oil, honey, thyme, and salt and pepper, until well coated. Place the potatoes on a sheet pan or a baking dish, lined with aluminum foil for easier cleanup.
Roast potatoes for about 40-45 minutes, or until just tender when pierced with a fork. Sprinkle the walnuts around the potatoes and drizzle the pomegranate molasses on top of the potatoes and roast for about five more minutes.
Place potatoes in a serving dish, season to taste with salt and pepper. Sprinkle with pomegranate seeds. You can drizzle more pomegranate molasses, if desired.
*Pomegranate molasses (also called pomegranate syrup or paste) is a thick sweet and sour syrup. It can be found in Middle Eastern specialty markets.