Honey Roasted Sweet Potatoes with Pomegranate Glaze

When did sweet potatoes ever look more appealing? This recipe, from Food Blogga, pairs caramelized sweet potatoes with tangy pomegranate for a beautifully aromatic treat.

2 large sweet potatoes, peeled and diced (about 4 1/2 cups)
2 teaspoons olive oil
3 tablespoons honey
2 sprigs thyme, plus 1 extra for garnish
Salt and black pepper
2 tablespoons pomegranate juice, for glaze
1 tablespoon honey OR 2 tablespoons brown sugar, for glaze
1/4 cup lightly toasted chopped walnuts
3 tablespoons pomegranate seeds

1. Preheat the oven to 400 degrees F. Line a large baking dish or sheet with aluminum foil for easy clean up.
2. In a large bowl toss diced potatoes with olive oil, honey, thyme, and salt and pepper, until well coated.
3. Roast potatoes for 45-50 minutes, or until tender when pierced with a fork.
4. Meanwhile, in a small saucepan over medium-high heat, add pomegranate juice with honey OR  brown sugar; bring to a boil, then reduce until slightly thickened. Remove from heat.
5. Place potatoes in a serving dish, drizzle with pomegranate glaze and lightly toss until well coated. Season to taste with salt and pepper. Sprinkle with toasted walnuts and pomegranate seeds.

Makes 4 servings.