Tart, jewel-like pomegranate seeds balance the natural sweetness of the roasted potatoes.
1/2 cup agave nectar
3 tablespoons safflower oil
1/2 teaspoon salt
4 pounds red-skinned sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup fresh pomegranate seeds
Chopped fresh parsley, for garnish
1. Preheat oven to 375°. In a small bowl, combine agave, oil, and salt. Arrange sweet potatoes in a 3-quart oven-to-table baking dish; pour agave mixture over potatoes. Cover with foil and bake for about 40 minutes or until potatoes are tender. Uncover and stir to coat. Bake uncovered for another 30 minutes. Remove from oven. Sprinkle pomegranate seeds evenly over top. Sprinkle with parsley and serve.
PER SERVING: 248 cal, 15% fat cal, 4g fat, 0g sat fat, 0mg chol, 3g protein, 51g carb, 6g fiber, 216mg sodium