Mediterranean Roasted Sweet Potato Rounds with Honey & Pomegranate Seeds
These roasted sweet potato rounds are a colorful and elegant Mediterranean-inspired side dish or appetizer. The natural sweetness of roasted sweet potatoes pairs beautifully with warm cinnamon, a drizzle of golden honey, tart bursts of pomegranate, and a touch of crunch from pistachios. Fresh mint finishes it all off with a refreshing note. It’s simple enough for a weeknight dinner but impressive enough to serve at a holiday table.
Time
Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes
Ingredients
2 large sweet potatoes
2 tbsp olive oil
½ tsp cinnamon
Salt & black pepper, to taste
¼ cup honey
¼ cup pomegranate seeds
2 tbsp chopped pistachios (optional, for crunch)
Fresh mint leaves, for garnish
Instructions
Preheat oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the sweet potatoes: Wash and peel the sweet potatoes (optional, skin-on works too). Slice into ½-inch thick rounds.
Season: Arrange the rounds on the baking sheet. Drizzle with olive oil, sprinkle with cinnamon, salt, and black pepper. Toss or brush to coat evenly.
Roast: Bake for 25–30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
Finish: Transfer roasted rounds to a serving platter. Drizzle lightly with honey, scatter with pomegranate seeds, and sprinkle with pistachios if using.
Garnish: Add a few fresh mint leaves just before serving.
These sweet potato rounds are best served warm as a side dish, appetizer, or even as part of a festive mezze spread.
Tips & Variations
Change the spice profile: Instead of cinnamon, try smoked paprika or cumin for a savory twist, or add a pinch of chili flakes for heat.
Make it extra caramelized: Brush the sweet potato rounds with a little honey before roasting to create a sticky, golden glaze.
Nut swap: If pistachios aren’t on hand, walnuts, pecans, or almonds work just as well. Toast them lightly for more flavor.
Cheese addition: A sprinkle of crumbled feta or goat cheese over the finished dish adds a creamy, tangy balance to the sweetness.
Herb variations: Fresh parsley or basil can replace the mint if that’s what you have.
Meal prep: Roast the sweet potatoes ahead of time and warm them up just before serving, then add the toppings fresh.
Serving ideas: These rounds work as a side dish, or you can layer them on crostini or flatbread to make a hearty appetizer.
Q&A
Q: Can I make this recipe vegan?
Yes. Just swap the honey for maple syrup or date syrup for a vegan-friendly option.
Q: Do I need to peel the sweet potatoes?
Not at all. The skin adds extra fiber and crisps up nicely in the oven. Just be sure to scrub them well if you leave the skin on.
Q: How can I store leftovers?
Keep the roasted sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet to keep them from getting soggy. Add the toppings (honey, pomegranate, pistachios, mint) after reheating.
Q: Can I make this for a large group?
Definitely. Simply double or triple the recipe and roast on multiple trays. Just rotate the trays halfway through for even cooking.
Q: What can I serve these with?
They pair well with roasted chicken, lamb, grilled fish, or as part of a mezze platter with hummus, olives, and flatbread.
Nutrition
(per serving, approx. 4 servings)
Calories: ~210
Protein: 2 g
Fat: 7 g
Carbohydrates: 36 g
Fiber: 5 g
Sugar: 17 g
(Values are estimates and will vary depending on portion sizes and toppings.)
Conclusion
Mediterranean Roasted Sweet Potato Rounds with Honey & Pomegranate Seeds are a vibrant, flavorful, and healthy dish that balances sweet, savory, and fresh elements in every bite. Whether you’re looking for a colorful side, a festive appetizer, or a simple way to brighten your dinner table, this recipe is easy to prepare and always a crowd-pleaser.