Oven-Roasted Sweet Potatoes with Tamarind Glaze

Preheat oven to 450°F.

Combine sweet potato wedges, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl; toss well to coat. Spread evenly on a large rimmed baking sheet and roast until golden on the bottom, 30 to 35 minutes. Flip and continue roasting until tender, about 10 minutes more.  

Meanwhile, combine onion and 1/4 cup water in a blender; puree until smooth. 

Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add the onion puree, cumin, crushed red pepper and 1/8 teaspoon salt; cook, stirring frequently, until darker in color, thickened and slightly reduced, 3 to 4 minutes. Add tamarind concentrate, sugar and the remaining 2 cups water. Bring to a boil. Reduce heat to maintain a simmer and cook until reduced by about half, about 40 minutes. 

Whisk yogurt and the remaining 1/8 teaspoon salt in a small bowl. Stir in 2 tablespoons dill (or parsley). 

Arrange the sweet potato wedges skin-side down in a circular pattern on a platter. Drizzle the tamarind sauce in a circular pattern, followed by the yogurt mixture. Sprinkle with pomegranate arils and the remaining 2 tablespoons dill (or parsley).