3 medium orange sweet potatoes
2 Tbsp. vegetable oil
½ teaspoon. salt
¼ teaspoon. black pepper
1 teaspoon. dried tarragon
1 pinch of ground cinnamon
1 teaspoon. garlic powder
½ teaspoon. hot curry powder
1 teaspoon. regular curry powder
2 oz. crumbled feta
¼ cup pomegranate perils
2 Tbsp. pickled red onion*
1.Preheat oven to 375F.
2.Peel and chop sweet potatoes into bite size pieces. Toss with vegetable oil and spices. Spread them out evenly on a baking sheet.
3.Roast for 15-20 minutes or until fork tender, but not mushy. Turn them halfway through.
4.Place roasted potatoes in a serving dish and top with feta, pomegranate perils, and pickled red onion.
5. Serve as a side dish or make it a meal by adding hummus, pita, or any whole grain such as brown rice or quinoa.
*Note: To make pickled red onions combine ½ cup apple cider vinegar, 1 cup water, 1 ½ teaspoons kosher salt, 1 Tablespoon sugar. Thinly slice red onion and place in a jar. Pour in brine mixture, cover, let sit in refrigerator for 24 hours or longer.