Serves 4<\/p>\n
Ingredients<\/strong>:<\/p>\n Directions:<\/p>\n Combine prepared sweet potato wedges with a generous drizzling (2-3 tablespoons) of olive oil and season to taste with salt. Bake in a roasting pan for 35-40 minutes, or until fork tender and the edges are charred slightly, and crisp.<\/p>\n In a 2-quart saucepan, heat butter over medium heat. Add the diced onions, red pepper flakes, and herbs de Provence and saut\u00e9 for 5-7 minutes, until the onions soften and appear translucent. Now add the balsamic vinegar to deglaze the pan and stir, gently scraping up any bits off the bottom. Cook until liquid is reduced by at least half and add 1 cup of water. Bring to a boil, reduce heat to simmer, and cook down for 35-40 minutes, until mixture has thickened and resembles a loose jam. Set aside.<\/p>\n In a small bowl, whip the yogurt and \u00bd teaspoon kosher salt with a fork to thin it out. Stir in half of the fresh dill, and set aside.<\/p>\n To assemble, arrange sweet potato wedges skin side down in a circular pattern on a platter. Drizzle the onion jam in a circular pattern, followed by the yogurt mixture. Sprinkle with remaining dill, smoked paprika and pomegranate seeds.<\/p>\n","protected":false},"excerpt":{"rendered":"\n