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Roast Sweet Potatoes with Feta, Almonds & Pomegranate

Geoffrey Zakarian
  • minutes
  • Serves

INGREDIENTS

2 tbsp

Ginger

1

Orange

1/2 cup

Pomegranate seeds

6

sprigs Sage

1/2 cup

Scallions

1 tsp

Shallots

4

Sweet potatoes

1 tbsp

Dijon mustard

2 tbsp

Honey

1

Kosher salt

1

Pepper, Fresh ground

1/2 cup

Almond oil

1/4 cup

Olive oil, extra virgin

1/4 cup

Sherry vinegar

1/2 cup

Almonds, natural toasted and roughly chopped skin on

1/2 cup

Greek feta