Sweet Potato and Pears

6 servings
45 min

This is a family favorite that everyone demands at the holidays.

The nice thing about this recipe is that I can roast the potatoes and pears earlier in the day and then reheat them before dinner, adding the finishing touches. It saves space in the oven which is always challenging whenever we do a big family dinner.

The sweet potatoes and pears go together so well and are my healthier take on the sweet potato and marshmallow casserole we used to have at my grandmother's house when I was a kid. The pecans add a nice crunch as well as another dimension of flavor.

Add a touch of sage to make this dish even more seasonal!

Option to swap out the pecans for walnuts. They would also compliment this dish.

I doesn't matter what kind of pear you use as long as it is ripe without being overripe or mushy. You want it to be firm enough to hold up to roasting.

Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

  • 2 cups of sweet potatoes cut into 1/2 inch cubes
  • 1 teaspoon olive oil
  • salt and pepper
  • 2 teaspoons maple syrup
  • 1 cup of pear (peel the pear and cut into 1/2 inch pieces)
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon cinnamon
  • 1/4 cup chopped pecans
  • 1 Tablespoon butter (I use a vegan brand)

Preheat the oven to 400
Toss the potatoes with the oil, 2 teaspoons of maple syrup and a sprinkle of salt and pepper. Place them on a lined baking sheet and bake for 15 minutes. Remove from oven and stir.
Meanwhile, toss the pears with the cinnamon and 1 teaspoon of syrup (if using). Add them to the potatoes when you take the potatoes out of the oven, then return the pan with both the potatoes and pears to the oven and bake for another 10 minutes or until both are fork tender but not mushy.
Heat a pan over medium/medium high heat and when it is hot, add the nuts and toast, stirring or shaking constantly until they are lightly browned and fragrant. Remove from the pan before they burn.
Turn the heat down to medium/medium low and melt the butter. Add the potatoes, pears and nuts and toss to combine and reheat.
Serve immediately.
  • You can roast the potatoes and pears ahead of time and then bring them to room temperature before heating them with the nuts and butter over low heat.
  • Add a sprinkle of fresh sage on top for decoration and flavor.
Ann - Can’t Beet Plants
Want more details about this and other recipes? Check out more here!