Roasted Spiced Sweet Potatoes with Pomegranate

Since Thanksgiving (and those Harissa Roasted Carrots!), I’m really loving the addition of pomegranate with pretty much anything I can get my hands on. With that, a gorgeous rendition of crispy roasted rosemary sweet potatoes came across my Instagram feed, and I knew I had to marry the two.

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Enter Roasted Spiced Sweet Potatoes with Pomegranate. I followed the ingredients of the linked recipe, but when it came to the dish styling and baking, I followed the below. Also, rather than cutting your sweet potatoes into cubes, slice them into thin disks:

Directions:

  • Heat oven to 400 degrees F.
  • Pour 2-3 tablespoons of olive oil into the bottom of a 2-quart baking dish and coat the sides
  • Arrange the potato slices vertically in the dish (this can be done in any direction / pattern you like!). Sprinkle with additional olive oil (approx. 1-2 tablespoons)
  • Cover dish with foil and roast for 1 hour, covered, until potatoes are tender. Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
  • Once you remove the dish from the oven, top with the parsley, pistachios and parsley. Enjoy!

The dish turned out beautifully and tasted amazing. The spices on the potatoes balanced really well with a nice crunch of the nuts and the refreshing bite of the pomegranate seeds.

Test it out and see what you think! It looks more complicated than it is, and really can be a showstopper piece!

xx Jess

 

Alternative Birthday Cake: Baked Brie with Walnuts, Pistachios and Figs

During our Woodstock weekend (I hope you’re not sick of it yet!) we were celebrating our friend Brett’s 30th birthday. Since he isn’t a cake person, we have him to thank for this AMAZING baked brie “birthday cake” that we made!

After a five mile hike (honestly, anything would have tasted amazing!) we made a serious charcuterie board, with a centerpiece Brie. Topped with chopped walnuts, pistchios and figs, we baked the Brie at 375 degrees for 10 minutes (until warm and soft, but not until you have it melting outside of its casing). It was gorgeous, so hopefully you’ll forgive me for taking a million photos….

Not only was the full charcuterie spread gorgeous, but to make it even better, we topped the Brie with birthday candles and it was just too cute not to share!

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This was the first time that I’ve seen an alternative birthday cake like this. Have you done anything along these lines? I would love to hear about it!

You can find the full baked Brie recipe here.

xx Jess

P.S. for anyone that has been following closely enough, you know my lactose-intolerant self did not eat the cheese ๐Ÿ™‚ but that doesn’t mean that I can’t appreciate a good charcuterie board, and even better, appreciate my friends loving a great dish! ๐Ÿ™‚