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Roasted Sweet Potato Wedges with Wonderful Pistachios, Goat Cheese, and Pomegranate Juice

Roasted sweet potatoes get a special treatment with crunchy Wonderful Pistachios, tangy goat cheese, and a splash of pomegranate juice.

Per Serving

Roasted Sweet Potato Wedges with Wonderful Pistachios, Goat Cheese, and Pomegranate Juice

Makes: 8 servings
Serving Size: 4 to 5 wedges
Calories 210
Fat 12 g
Saturated Fat 2.4 g
Trans Fat 0 g
Carbohydrate 22 g
Fiber 4 g
Sugars 7 g
Cholesterol 5 mg
Sodium 220 mg
Potassium 530 mg
Protein 5 g
Phosphorus 105 mg
Choices: Starch 1.5, Fat 2
  • Makes: 8 servings
  • Serving Size: 4 to 5 wedges
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes

Ingredients

4 large sweet potatoes (8 oz each), well-scrubbed and cut into 1-inch-thick wedges
4 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. crumbled goat cheese
1/2 cup Wonderful Pistachios kernels, chopped
2 Tbsp. POM Wonderful pomegranate juice

Directions

  1. Preheat oven to 425° F and line two baking sheets with aluminum foil.
  2. Toss the potato wedges with the olive oil, salt, and pepper, mixing thoroughly. Transfer the wedges to the baking sheets and space evenly, not overlapping.
  3. Bake for 15 minutes. Stir the wedges and rotate the pans. Bake another 10 minutes, until cooked through and caramelized. Remove pans from the oven.
  4. Heat POM Wonderful pomegranate juice for 30 seconds in the microwave and stir. Arrange the sweet potatoes on a platter and scatter the Wonderful Pistachios and goat cheese over them. Drizzle the warm pomegranate juice over all. Serve.
 
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