Roasted Sweet Potato and Pears
Uncooked sweet potato(es)
4 small, sliced, cut in 0.6 cm (1/4 inch)-thick slices
3 medium, cored and cut in 0.6 cm (1/4 inch)-thick slices
2 tbsp(s), (30 ml) melted
1 tbsp(s), (15 ml) (6 sprigs) leaves only
1 tsp(s), (5 ml) or to taste
⅛ pinch, (0,5 ml) freshly ground, or to taste
1 tsp(s), (5 ml)
2 oz, (55 g) crumbled
- Preheat oven to 180°C (350°F). Combine potatoes and pears in a 2 L (2-quart) gratin dish or ovenproof skillet. Pour butter over potatoes, sprinkle with thyme leaves, and season with salt and pepper; toss to combine.
- Transfer to oven; bake until potatoes are tender, gently stirring once, 25-30 minutes. Remove from oven, drizzle with vinegar and sprinkle with cheese; stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
- Serving size: rounded 125 ml (1/2 cup)