Roasted Yams With Spiced Pomegranate Molasses
- FOR THE POMEGRANATE MOLASSES
- 4 cups Pomegrante Juice (POM Brand Recommended)
- 2/3 cups White Granulated Sugar
- 1 whole Lemon, Juiced
- FOR THE YAMS
- 3 pounds Yams
- 2 Tablespoons Olive Oil
- Salt To Taste
- 1/2 cups Pomegranate Molasses
- 1/8 teaspoons Ground Allspice
- Pomegranate Arils (optional; For Garnish)
- Chopped Fresh Parsley, For Garnish (optional)
- For the pomegranate molasses:
- Mix the pomegranate juice, sugar, and lemon juice together in a sauce pot. Bring to a boil over medium heat, stirring as needed. Lower heat enough to keep the mixture at a very low boil. Heat until mixture has reduced to about 1 1/4 cups, stirring more frequently as the mixture reduces. The cooking process will take 50-90 minutes. Remove from heat when done.
- The pomegranate molasses will thicken as it cools. It can be stored, covered, in the refrigerator for up to six months. Use in baking, as a glaze for roasted vegetables, or mixed into fruit drinks or other beverages of choice.
- For the yams:
- Preheat oven to 450 F. Line a large rimmed baking pan with foil; set aside.
- Peel yams and dice into 1-inch cubes. Put them in a large mixing bowl and toss with olive oil until yams are well coated. Sprinkle with salt, to taste. Roast in the oven until yams are fork tender, 15-20 minutes.
- While yams are roasting, stir together 1/2 cup of the pomegranate molasses and the allspice.
- Place hot yams in a serving dish. Pour the pomegranate molasses mixture over the yams and toss gently to coat. Garnish as desired with pomegranate arils and/or chopped parsley. Serve immediately.
molasses, pomegrante juice, sugar, lemon, yams, olive oil, salt, pomegranate molasses, ground allspice, pomegranate arils, fresh parsley
Taken from tastykitchen.com/recipes/sidedishes/roasted-yams-with-spiced-pomegranate-molasses/ (may not work)