Pomegranate Glazed Sweet Potatoes make the A-list for their fabulous pomegranate molasses glaze, the ease of slicing and roasting, and the finishing touch of pomegranate seeds. A beautiful and absolutely divine tasting dish. See info in the post above regarding make-ahead instructions. Heat-lovers can add a little sweet heat with a dash of cayenne pepper on the potatoes before roasting.
Place a rack in the middle of the oven. Line a sheet pan with nonstick foil or parchment paper and place the pan on the rack. Heat the oven to 500°F.
Cut the sweet potatoes into wedges with a sharp chef's knife.
When the oven is preheated to 500°F, remove the sheet pan to a rack on the counter. Reduce the oven temperature to 425°F. Carefully place the wedges on the hot sheet pan. Brush the cut sides of the wedges with olive oil, then season evenly with salt and pepper.
Turn a cut side of each wedge face down on the hot sheet pan. Place the pan back in the oven and roast for 15 minutes. Check the potatoes with tongs to see if the cut side down is golden and slightly blistered. If not, keep roasting another few minutes, checking occasionally for the golden brown.
Use tongs to turn the potatoes to place the other cut side of the wedge face down on the sheet pan. Roast another 10-15 minutes, checking as with the first side for browning.
Remove the pan from the oven to the rack on the counter. Turn the potatoes skin-side down now so the golden wedge edges face up. Brush each wedge with pomegranate molasses. Return the pan to the oven for about 5 minutes to set the glaze.
Allow the potatoes to cool for about 5 minutes on the pan. Arrange the potatoes close together in a serving dish; more than one layer is fine. Sprinkle with the pomegranate seeds and serve immediately.