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Roasted Pears and Sweet Potatoes

Bartlett pears have smooth skin. They ripen to a bright yellow and have a soft, sweet flesh. They are good for eating and baking.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Roasted Pears and Sweet Potatoes

Source: Everyday Food, October 2003


  • 2 sweet potatoes, sliced 1 1/2 inches thick
  • 3 tablespoons olive oil
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • Coarse salt
  • 2 Bartlett pears, cored, quartered, and halved


  1. Preheat oven to 400 degrees. Scrub 2 sweet potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss slices with 2 tablespoons olive oil, 1 teaspoon dry mustard, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.

  2. Core and quarter 2 Bartlett pears; halve crosswise. Add to the potatoes; toss all with another tablespoon oil. Continue roasting until potatoes are fork-tender, about 10 minutes more.

Reviews (3)

  • LuLuLiz 8 Feb, 2009

    A family favorite, and a novel way to incorporate (healthy) sweet potatoes into your diet. I've made this with apples instead of pears, and it's just as good.... and they almost always have Granny Smith apples at the store.

  • etawalker 14 Nov, 2007

    Wonderful! One of my favorite ways to serve sweet potatoes.

  • missilebuilder 14 Nov, 2007

    Fabulous full-flavored sweet potato alternative to the syrupy, marshmallow encrusted traditional fare. I make this year-round whenever pears are available, and have always been asked to share the recipe whenever I serve it to guests!

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