July 11, 2020


2 pounds sweet potatoes, cubed
1½ tablespoons Arbequina Extra-Virgin Olive Oil
2 teaspoons brown sugar
¾ teaspoon salt
¼ teaspoon nutmeg
2 pears
2 teaspoons lemon juice
3 tablespoons dried cranberries, rehydrated in hot water and drained
¼ cup pecan halves, roughly chopped
1 tablespoon Traditional Dark Balsamic Vinegar


Preheat oven to 400 degrees. Place potatoes in a large bowl and set aside. Heat oil in a small skillet over medium heat. Drizzle Arbequina Extra-Virgin Olive Oil over potatoes. Toss with sugar, salt, and nutmeg. Arrange potatoes in a single layer on two large rimmed baking sheets coated with cooking spray. Roast 20 minutes or until undersides are lightly browned. While potatoes are baking, cut pears into 1-inch cubes and toss with lemon juice. Remove potatoes from oven and add pears, cranberries, and pecans. Toss gently and spread into a single layer. Return to oven and roast for an additional 15−20 minutes or until potatoes are soft and caramelized. Drizzle with Traditional Dark Balsamic Vinegar to serve.

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