Roast Sweet Potato with Spiced Apple and Pomegranate
Josh Ball
Rated 5.0 stars by 1 users
Category
Entree, Side Dish
Cuisine
European
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
As autumn fades into winter, this dish is sure to warm the soul. The tang of the apple and pomegranate perfectly complement the sweetness of the potato. Serve alongside roast chicken or a hearty salad.
Ingredients
- 1 Tbsp Butter (or plant based oil of choice)
- 1 Sweet potato, halved lengthways
- 1 Tbsp Lemon juice
- 1 Tbsp Maple Syrup
- 1 Apple, peeled and cut into 1cm cubes
- ⅛ Tsp Nutmeg
- ⅛ Tsp Cinnamon
- ½ Pomegranate (seeded)
Directions
- Preheat the oven to 200c.
Put your halved sweet potato flesh side up on your cutting board and score the surface with diagonal lines about 1 cm apart. Turn your sweet potato 180 degrees and score again, so you create a diamond pattern. Repeat with the other half of the potato. Use 1 tsp of butter for each potato half and spread it onto the scored surface.
Put the potato halves flesh side down into a baking tray and bake for 20 minutes.
Meanwhile combine the lemon juice, maple syrup, apple and spices in a bowl and add a small pinch of salt. Give it all a stir until combined and set aside.
Remove the potatoes from the oven and turn them over in the tray. Add the remaining butter to the tray and then add the apple mix to the base of the tray. Give the apples a stir, the butter should have melted a little. Return to the oven for 20 minutes.
Take the tray out of the oven and use a skewer or sharp knife to check that the sweet potato is tender. If not, return to the oven for 10 minutes. If everything is tender and looks golden and caramelised then you’re ready to serve.
Arrange your sweet potatoes on a plate and heap the apple on top. Scatter with fresh pomegranate seeds and serve whilst hot. If you have a sweet tooth, you can drizzle extra maple syrup over the top.
Recipe Note
- To harvest all those jewel-like pomegranate seeds, halve your pomegranate horizontally. Get yourself a large bowl, put the pomegranate half cut side down in your hand and put your hand over the bowl. Smack the pomegranate firmly with a wooden spoon until all the seeds have fallen into the bowl. They will easily fall through the gaps between your fingers, it might take a couple of minutes for all the seeds to release from the membrane so keep on smacking.
- Sweet potatoes vary wildly in size so the cooking times are estimates. This is where you need to trust yourself and test the sweet potato to ensure that it’s tender. If your sweet potato needs more time but your apples look done, then simply remove the apples and set them aside.
