Roasted sweet potatoes

 

 

 

 

 

 

6 cups – 1 inch peeled and cubed sweet potatoes
6 cups – 1 inch cubed pears
1 1/2 cups chopped onions
1 cup dried cranberries
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
24 fresh sage leaves, plus more for garnish
Coarse salt and freshly ground pepper to taste

Preheat oven to 425°

Combine all ingredients in a large roasting pan, and toss well to coat the vegetables with the oil.
Roast uncovered for 40 minutes.
Serve hot or warm.

Serves 8 – 12

rustic pear tart

Tart Filling
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large pears, peeled, cored and thinly sliced
2 tablespoons fresh lemon juice
lemon zest from one lemon
Dash of salt
1/4 cup orange marmalade (for glazing)

Tart Filling Directions
In a large bowl, add the sugar, cinnamon, ginger, lemon juice, lemon zest.
Mix to combine.
Add the pears and toss to coat. Set aside.

Tart
No-Fail Pie Crust recipe, or your favorite recipe, chilled
1 tablespoon non-dairy milk
1 tablespoon amber agave syrup
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 425ºF.

Line a baking sheet with parchment paper.
In a small bowl, add the non-dairy milk and agave syrup and whisk together.
In another small bowl add the sugar, cinnamon and ginger.
Mix to combine.

On a lightly floured surface, roll the chilled pie dough into a 13 inch x 10 inch rectangle.
Place dough on baking sheet.
Place the pears in two shingled rows across the tart to cover the tart completely.
Roll 1-inch of each side of the tart upwards and fold into the center.
Brush the edges of the pie dough with milk/syrup mixture.
Dust with cinnamon-sugar-ginger mixture.
Bake at 425ºF for 10 minutes, then reduce the oven to 350ºF.
Continue baking for 20 minutes.
Remove from the oven to a baking rack and allow to cool.
While still slightly warm, brush tart with orange marmalade.

Serves 4-6

Note: Can substitute apples for the pears.