Servings: 4 people
Calories:
Ingredients
Sweet Potato Steak Ingredients
- 1 large sweet potato peeled
- 1 tablespoon olive oil
- ¼ teaspoon ground chili powder optional
- ⅛ teaspoon fine grain sea salt
- Goat cheese optional
- 1 tablespoon Pistachios optional
Wine Soaked Cranberries Ingredients
- 1 cup white wine
- 1 cup dried cranberries
Pomegranate Syrup Ingredients
- ⅔ cup sugar
- 2 teaspoon cornstarch
- 1 cup pomegranate juice
Instructions
Pomegranate Syrup Instructions
- In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
Wine Soaked Cranberries Instructions
- Put the raisins in a jar. Bring the wine to a boil in a small saucepan. Pour over the raisins and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month.
Sweet Potato Steak Instructions
- Adjust your oven's cooking rack to the middle placement and preheat to 425F. Slice the sweet potatoes into ½-inch rounds. Place rounds on a roasting pan or rimmed cookie sheet.
- Brush each sweet potato slice with oil and sprinkle with chili powder and salt. Flip slices over and repeat.
- Place pan in oven and roast for 10 minutes. Remove the pan and carefully flip the rounds with a spatula.
- Return to the oven and cook for an additional 8 to 10 minutes until golden and caramelized.
- Serve rounds plain or with your favorite toppings.
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