Wednesday, 10 December 2014

Roasted Sweet Potatoes with Cranberries & Pears

Still with the pears! I told you there were a lot!  We enjoyed this very much. Actually, I made it twice, sort of. The first time the power went out (and stayed out for 17 hours!) when these had been in the oven for only half an hour. I took them out and finished them in a frying pan (hurray for gas stoves that can be lit with a match) and they were pretty good, although they cooked a bit unevenly that way. They definitely worked better in the oven, and much less fussing required. Good enough for Christmas, I would say; if you can still find pears.  Also, it is my suggestion that you use generous amounts of black pepper - it balances out the sweetness of the other ingredients.

4 to 6 servings
1 hour 30 minutes - 15 minutes prep

1 kilo (2 pounds) sweet potatoes
2 large Bosc pears
1/2 cup fresh or frozen cranberries
1 tablespoon mild vegetable oil
1/2 teaspoon ground ginger
a good grating of nutmeg
1/4 teaspoon salt
freshly ground black pepper to taste

Preheat the oven to 375°F.

Wash and trim the sweet potatoes, and cut them into bite-sized chunks. Put them in a shallow 9" x 13" roasting (lasagne) pan. Peel and core the pears, and cut them in similar, or slightly larger, chunks. Add them to the sweet potatoes with the whole cranberries, if frozen. Toss it all with the oil until evenly coated, then toss again with the seasonings. Don't be shy with the pepper; it's an important addition to the finished dish.

Roast the sweet potatoes et al. for 1 hour to 1 hour 15 minutes, until everything is tender and slightly browned in spots. Stir once, half an hour into the roasting, and if you are starting with fresh cranberries, that is when they should be stirred in.

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