After what will forever be referred to in my home as Tart Debacle 2012 (don’t ask), I found myself with a few extra pears and no idea what to do with them.
Mad genius and boss of my pal Ashley, Martha Stewart, says that you can bake pears with sweet potatoes and it totally won’t be weird or anything.
I was skeptical, but of course she was correct. It wasn’t weird at all. It was actually pretty dang delicious.
And in super important news that I keep forgetting to share with you…
There is a new boss running my local cooking store!
Look at those eyes! Look at that face! I love her. Must go shopping for whisks and skillets immediately!
PS – those are not my hands in the photo. My hands are nowhere near as lovely as those hands.
Roasted Pears with Sweet Potatoes
Recipe from Martha Stewart
- 2 sweet potatoes, sliced into wedges or cubes (I chose wedges)
- 3 tablespoons olive oil
- 1 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- sprinkle of sea salt
- 2 Bartlett pears, cored and sliced into 2″ pieces (don’t get hung up on the size, however you slice them up, it will be great)
Preheat your oven to 400 degrees Fahrenheit and get to work cutting up your potatoes.
In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, dry mustard, ground ginger, cayenne and sea salt.
Spread the potatoes out on a baking sheet lined with parchment paper and roast for 20-25 minutes, until they’re slightly crispy.
While the potatoes are in the oven, cut up your pears.
Remove the potatoes from the oven, toss the pears and remaining 1 tablespoon of olive oil with the potatoes
and roast the glorious medley for another 10 minutes.