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)

1. For the pomegranate molasses:
2. 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.
3. 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.
4. For the yams:
5. Preheat oven to 450 F. Line a large rimmed baking pan with foil; set aside.
6. 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.
7. While yams are roasting, stir together 1/2 cup of the pomegranate molasses and the allspice.
8. 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)