Curried Sweet Potatoes with Feta, Pomegranate and Pickled Red Onion

3 medium orange sweet potatoes

2 Tbsp. vegetable oil

½ tsp. salt

¼ tsp. black pepper

1 tsp. dried tarragon

1 pinch of ground cinnamon

1 tsp. garlic powder

½ tsp. hot curry powder

1 tsp. regular curry powder

Topping:

2 oz. crumbled feta

1/4 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.