11x7 baking dish
- 2 pounds sweet potatoes scrubbed and cut into 1.5” thick rounds
- 8-10 sage leaves
- 4 sprigs thyme
- 1 large shallot peeled and sliced into thin wedges
- Olive oil
- ¾ cup plant-based Greek yogurt
- 2 tablespoons maple syrup
- ¼ cup pomegranate juice
- ½ teaspoon agar-agar
- Salt to taste
- Minced parsley optional for garnish
Prepare the sweet potatoes:
Arrange sweet potatoes, shallots, thyme, and sage in a baking dish (I used 11x7). Avoid overlapping the sweet potatoes too much. Sprinkle with salt and pour oil over top until mostly submerged. It’s ok if some sweet potatoes are exposed but they should be mostly covered.
Bake the sweet potatoes:
Bake uncovered for 1 hour 15 minutes or until the potatoes are very soft. Remove from the oven and set aside.
Remove the sweet potatoes and shallots from the dish and transfer to a paper towel lined plate. Pick the sage leaves from the oil and add them to the plate with the sweet potatoes. Note: Discard any remaining herbs in the oil. The oil can be transferred to an airtight container and kept in the refrigerator for up to 4 weeks.
Prepare the whipped yogurt:
Prepare the maple pomegranate sauce:
Spoon the yogurt into a serving platter and pile the sweet potatoes, shallot, and sage on top. drizzle with the thickened pomegranate sauce and fresh minced parsley. If desired, drizzle a teaspoon of the confit oil on top. Enjoy!
Calories: 254kcal | Carbohydrates: 56g | Protein: 7g | Fat: 1g | Sodium: 141mg | Fiber: 7g | Sugar: 19g | Vitamin C: 7mg