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For the pomegranate molasses:
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Mix the pomegranate juice, sugar, and lemon juice together in a sauce pot. Bring to a boil over medium heat, stirring as needed. Lower heat enough to keep the mixture at a very low boil. Heat until mixture has reduced to about 1 1/4 cups, stirring more frequently as the mixture reduces. The cooking process will take 50-90 minutes. Remove from heat when done.
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The pomegranate molasses will thicken as it cools. It can be stored, covered, in the refrigerator for up to six months. Use in baking, as a glaze for roasted vegetables, or mixed into fruit drinks or other beverages of choice.
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For the yams:
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Preheat oven to 450 F. Line a large rimmed baking pan with foil; set aside.
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Peel yams and dice into 1-inch cubes. Put them in a large mixing bowl and toss with olive oil until yams are well coated. Sprinkle with salt, to taste. Roast in the oven until yams are fork tender, 15-20 minutes.
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While yams are roasting, stir together 1/2 cup of the pomegranate molasses and the allspice.
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Place hot yams in a serving dish. Pour the pomegranate molasses mixture over the yams and toss gently to coat. Garnish as desired with pomegranate arils and/or chopped parsley. Serve immediately.
