Roasted Sweet Potatoes and Pears

Photo by Mali Azima

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6 servings

  • 2 pounds sweet potatoes, cubed
  • 1½ tablespoons extra-virgin coconut oil*
  • 2 teaspoons brown sugar
  • ¾ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 pears
  • 2 teaspoons lemon juice
  • 3 tablespoons dried cranberries, rehydrated in hot water and drained
  • ¼ cup pecan halves, roughly chopped
  • 1 tablespoon balsamic vinegar
  • *Extra-virgin coconut oil has amazing health benefits and delicious flavor. You can substitute olive oil, but I highly recommend coconut—it’s available at many large grocery stores.
  1. Preheat oven to 400 degrees.
  2. Place potatoes in a large bowl and set aside. Heat oil in a small skillet over medium heat. Drizzle oil over potatoes. Toss with sugar, salt, and nutmeg.
  3. Arrange potatoes in a single layer on two large rimmed baking sheets coated with cooking spray. Roast 20 minutes or until undersides are lightly browned.
  4. While potatoes are baking, cut pears into 1-inch cubesand toss with lemon juice.
  5. Remove potatoes from oven and add pears, cranberries, and pecans. Toss gently and spread into a single layer. Return to oven and roast for an additional 15−20 minutes or until potatoes are soft and caramelized.
  6. Drizzle with balsamic vinegar to serve.
  • from Gena Knox

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