POMEGRANATE & SWEET POTATO DELIGHT

Ingredients:

4 sweet potatoes, peeled and cut into 1 inch cubes

½ tbsp coconut oil

Salt & pepper for taste

1 cup pomegranate seeds (whole pomegranate)

½ cup pumpkin seeds

For the Dressing:

2 tbsp white wine vinegar

1 tbsp honey

2 tbps EVOO

Directions:

Preheat oven to 400 degrees.  Place sweet potatoes on a baking sheet and toss them in oil ( a trick if the oil is still solid place in oven for a few minutes until it begins to melt then remove and toss) return sheet to oven.  Add salt and pepper for taste.  Roast for 20~30 minutes, stir and flip occasionally until tender (use a fork to puncture potatoes to test softness).  Remove from the oven.

Allow the potatoes to cool slightly then place sweet potatoes in a large bowl.  Add pomegranate seeds (which you have already removed from skin) and pumpkin seeds to the bowl.

In a separate small bowl combine honey, EVOO and vinegar; whisk well. Pour onto sweet potato mixture and toss.  Serve immediately. 

*** a trick to remove pomegranate seeds, cut in half and squeeze gently on either side then push skin inside out  popping the seeds into a bowl.  Rinse seeds in a strainer over the skin to remove additional white skin.