Sponsored By
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 ServingRoasted 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
- Preheat oven to 425° F and line two baking sheets with aluminum foil.
- 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.
- 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.
- 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.
