This unique combination of pear, apple, sweet potatoes and dried sour cherries is perfect for Thanksgiving or any other cold winter night. I prefer to use Garnet sweet potatoes because their deep orange flesh is naturally moist and sweet. They caramelize beautifully when roasted.
- ½ cup dried sour cherries
- 3 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 pears peeled and cut into ½-inch cubes
- 2 Granny Smith apples peeled and cut into ½-inch cubes
- 3 tablespoons honey
- 1 tablespoon olive oil
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- Salt and black pepper to taste
Preheat oven to 400 degrees.
Place cherries in a small bowl. Pour enough hot water over the cherries to cover. Let stand for 2 minutes; drain.
Combine the cherries, sweet potatoes, pears, and apples in a large bowl and mix well.
Combine the honey, olive oil, cinnamon, nutmeg, salt, and pepper in a small saucepan and heat until honey becomes liquid.
Pour honey and oil sauce over the sweet potato mixture, stirring to coat.
Spread the sweet potato mixture in an even layer on a foil-covered baking sheet. Roast for 30-40 minutes or until the sweet potatoes are tender and light brown.
A version of this recipe is printed in The Best of Simply Colorado Cookbook, Colorado Dietetic Association.