Appropriately, this recipe is from the Fall section of Everyday Food: Great Food Fast. Sweet potatoes are roasted in the over with some festive spices then combined with fresh pears. Again, select pears that are just ripe (not over-ripe) so they maintain their shape.

2 sweet potatoes
3 tbsp olive oil
1 tsp ground mustard
1/2 tsp ground ginger
1/4 tsp cayenne (red) pepper
pinch of salt
2 Bartlett pears

Preheat oven to 400F

Wash and scrub potatoes. Quarter lengthwise and cut into 1 1/2 inch-long sections. Toss with 2 tbsp olive oil, ground mustard, ginger, pepper, and salt. Spread in an even layer on a rimmed baking sheet or roasted pan. Roast for 20-25 minutes, until potatoes are almost tender.

Quarter pears and scope out the core. Cut in quarters in half crosswise. Toss with potatoes and remaining 1 tbsp olive oil. Return to oven for an additional 10 minutes or until pears are warmed through and potatoes are tender. Serve immediately.  

This entry was posted on Wednesday, October 3rd, 2007 at 5:05 am and is filed under Autumnal Delights, Recipes, Side Dishes, Special Projects. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.