2 lbs. sweet potatoes (about 3 medium), unpeeled and cut into about 24 wedges
2 Tbs. olive oil, plus more for brushing the sweet potatoes
1 Tbs. pomegranate molasses (or honey)
1 ½ Tbs. fresh lemon juice
Pinch cayenne pepper
1 cup low-fat plain yogurt
1 clove garlic, minced
2 Tbs. tahini
1/2 cup pomegranate seeds
Fresh mint leaves, for garnish (optional)
Sesame seeds, for garnish (optional)
Preheat the oven to 425°F.
Brush the sweet potato wedges lightly with olive oil, and roast them on a baking sheet for 30 to 40 minutes, or until tender and brown in spots. In a small bowl, whisk together the pomegranate molasses, lemon juice, cayenne pepper, and two tablespoons olive oil.
In a separate bowl, whisk together the yogurt, garlic, and tahini. When the sweet potatoes are done, brush them generously with the molasses mixture and transfer them to a serving platter. Drizzle the tahini yogurt over the sweet potatoes, and then sprinkle with the pomegranate seeds. Garnish with mint and sesame seeds, if desired.
