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
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.


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