Roasted Sweet Potatoes and Pears

By LRay

The Local Palate, Novmeber 2013, page 74.

Ingredients

• 2 pounds sweet potatoes, cubed
• 1 1/2 tablespoons extra-virgin coconut oil*
• 2 teaspoons brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 pears
• 2 teaspoons lemon juice
• 3 tablespoons dried cranberries, rehydrated in hot water and drained
• 1/4 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.

Preparation

Step 1

Directions

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.