Roasted Pomegranate Sweet Potatoes

Preheat oven to 400° F. Combine pomegranate juice, honey, sugar, zest, cinnamon and garlic clove in a small saucepan over medium heat. Boil for 5 minutes or until reduced by half. Turn heat off and whisk in butter. Set aside. Place sweet potato wedges in a large bowl. Add olive oil, salt, pepper and ½ cup pomegranate glaze. Toss to combine. Transfer to a large baking sheet. Arrange as a single layer so that sweet potatoes do not overlap. Roast for 10 minutes. Remove from oven and drizzle with ¼ cup glaze. Return to oven and roast another 15 minutes more. Transfer to a large serving dish. Toss with remaining glaze. Season with salt and pepper if needed. Top with pomegranate arils and parsley. Serve.