Charoset-Spiced Roasted Sweet Potatoes with Pomegranate Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Roasted sweet potatoes dusted with traditional charoset spices and finished with a bright, tart pomegranate glaze for a fresh Passover side dish. This Mediterranean-inspired Passover recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, olive oil, cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large (about 2 lbs), peeled and cut into 1-inch cubes sweet potatoes
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 2 tbsp pomegranate molasses
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/3 cup, chopped toasted walnuts
• 2 tbsp chopped, for garnish fresh parsley
• 1/4 cup, for garnish pomegranate seeds

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 3 peeled and cubed sweet potatoes with 3 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread sweet potatoes in a single layer on a rimmed baking sheet and roast for 30-35 minutes, turning halfway through, until tender and edges begin to caramelize.
3. Step 3: Meanwhile, whisk together 2 tbsp pomegranate molasses, 1 tbsp honey, and 1 tbsp lemon juice in a small bowl until smooth.
4. Step 4: Remove sweet potatoes from oven and drizzle the pomegranate glaze evenly over them. Toss gently to coat, then roast for an additional 5 minutes to set the glaze.
5. Step 5: Transfer roasted sweet potatoes to a serving dish. Sprinkle 1/3 cup toasted chopped walnuts, 1/4 cup pomegranate seeds, and 2 tbsp chopped fresh parsley over the top for a colorful, flavorful finish reminiscent of Passover charoset ingredients.