Roasted sweet potatoes dressed up for the holidays 🦃🎄✨ With pomegranate seeds, fresh rosemary, and maple toasted pecans, these would be a great to Thanksgiving, Christmas - really any festive feast! Chipotle chili powder gives the potatoes a nice kick - which I think works well alongside rich holiday dishes - but if that’s not your family’s thing, feel free to cut the chipotle in half or even just add a pinch! Recipe is below (and in my cookbook, Cooking in Real Life!) Spiced Sweet Potatoes with Pecans and Pomegranate Seeds Serves 4 to 6 r 2.5 pounds sweet potatoes 2 fresh rosemary sprigs 4 tablespoons extra-virgin olive oil 1/2 teaspoon ground cinnamon 1/4 to 1/2 teaspoon chipotle chile powder, to taste Kosher salt and freshly ground black pepper 3/4 cup pecans, coarsely chopped 2 tablespoons maple syrup 1/3 cup pomegranate arils Preheat the oven to 425 degrees. Peel the sweet potatoes and dice them into 1-inch pieces. Place them on a sheet pan along with the rosemary sprigs. In a small bowl, whisk together the olive oil, cinnamon, chipotle powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pour the mixture over the potatoes and toss well. Roast the potatoes until almost tender, 20 to 25 minutes, tossing once halfway through. Add the pecans and maple syrup and toss well. Roast until the potatoes are tender when pierced with a fork, 5 to 10 more minutes. Discard the rosemary stems, add the pomegranate arils to the sheet pan and toss. Serve warm or at room temp.