Roasted Sweet Potatoes With Pomegranate Arils & Avocado Dressing

Sweet potatoes:

• 4 medium sweet potatoes (about 2 lbs.), well-scrubbed and sliced into ¼-inch-thick rounds
• 2 tablespoons olive oil
• Salt and pepper

Avocado dressing:

• 1 cup POM Wonderful Pomegranate Arils
• ‍1 ripe avocado
• 2 tablespoons lemon juice
• 3 tablespoons white balsamic vinegar
• Pinch of salt
• 1–2 tablespoons water, optional
• 2 tablespoons flat-leaf parsley, chopped
• 3 tablespoons crumbled gorgonzola

1. Heat oven to 450°F. Toss sweet potato slices with olive oil to coat and arrange flat on two parchment-lined rimmed baking sheets. Lightly season with salt and pepper.
2. Roast for 25–30 minutes until potatoes are tender and have a little color, rotating pans for even cooking as needed.
3. In a food processor combine the avocado, lemon juice, white balsamic vinegar, and salt. Blend until very smooth. Add water if dressing is very thick.
4. When potatoes are finished baking, drizzle avocado dressing on top. Garnish with chopped parsley, gorgonzola crumbles, and plenty of POM Wonderful Pomegranate Arils. Serve with extra dressing.

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