Preheat oven to 450 degrees F (232 C).

Slice sweet potatoes into even wedges by halving, halving again, then cutting off the pointy wedge into a small “fry.” Cut the remaining wedge in half if it appears too large. Continue until all fries are sliced.

Arrange fries over 2-3 baking sheets and toss with olive oil and a healthy pinch of salt. Align in a single layer – you don’t want them overlapping or touching too snuggly or they won’t brown.

Bake for 20 minutes, then flip for even cooking. Bake for another 10-15 minutes until golden brown and at the desired doneness.

Remove from oven, sprinkle with a bit more salt and a little ground cinnamon (optional), and let cool for a few minutes.

To make the peanut butter sauce, simply thin with hot water until pourable. Sweeten with agave or maple syrup if desired (I left mine plain). If your peanut butter is already soft enough, there’s no need to thin it. Just add it as is.

To make the chocolate sauce, simply microwave chocolate chips in 30-second increments until melted. Alternatively, use a double boiler to melt. Add a touch of coconut oil to thin if desired to make it more pourable.

Arrange fries on a serving platter and drizzle with the peanut butter and chocolate. Top with coconut whipped cream and pomegranate arils and nuts. Dust with more cinnamon. Serve immediately.