What a difference that two days make. Christmas this year is officially two days later AND on a Sunday versus Christmas last year. Those two extra days, those precious days of Friday and Saturday, make me think I still have plenty of time for shopping and menu planning.
Anyways, if you are anything like me, I tend to daydream of all the things I want to buy and make over the holidays starting in November, but it’s not until the bitter last minute end that I actually “make it happen.” I’m trying to be more easy going and planful this year, and for Christmas dinner, make super simple dishes that are tasty and delicious.
I have been experimenting and have come up with some dressed up sweet potato wedges that are good for the kids and the adults at the dinner table. What makes these so tasty is I top them with fresh thyme, pomegranate seeds and a pinch of cayenne pepper. My secret ingredient to this dish to make it super special is coconut yogurt. Coconut?!? Believe me, it’s so good. I use Siggi’s yogurt, which is an Icelandic variety, that is very thick and creamy, but has tons a protein, healthier than sour cream, and just a hint of sweetness that pairs perfectly with the thyme and cayenne. This rustic dish not only looks great on the dinner table but tastes great too! I hope you enjoy!
- 3 large sweet potatoes, washed and cut into wedges
- 2 tbs of olive oil
- 1 tsp of salt
- ½ tsp of black pepper
- 1 tbs of thyme, more for garnish
- pinch of cayenne pepper
- ½ cup of Siggi’s coconut yogurt
- ½ cup of pomegranate seeds
- 2 tbs of toasted sunflower seeds
- Heat oven to 425.
- In a large baking pan, coat sweet potatoes with olive oil, salt, thyme and black pepper.
- Roast until a caramel brown color on the outside, tender in the inside, around 35-40 minutes.
- Remove from the baking sheet onto a large platter.
- Layer on top of the wedges dollops of the yogurt.
- Sprinkle with sunflower seeds and pomegranate seeds.
- Garnish with thyme and pinch of cayenne pepper.