Roasted sweet potato and pears
Uncooked sweet potato(es)
4 large, sliced, or 1 lb small, cut in 1/4-in-thick slices
3 medium, Bosc, cored and cut in 1/4-in-thick slices
2 Tbsp, melted
6 sprig(s), leaves only
1 tsp, coarse, or to taste
⅛ tsp, freshly ground, or to taste
2 oz, crumbled
- Preheat oven to 350°F. Combine potatoes and pears in a 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 1/2 c