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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
It’s not a Shabbos or Yom Tov meal at the Frishman home unless there is some sort of produce roasting in the oven. If sweet potatoes can be made into muffins and pears can be thrown into salad, then obviously these fruits and vegetables can join to create the yummiest side dish your Pesach Seder will ever have. Click here for more non-potato Passover recipes.
1/3 cup oil
1/4 cup Gefen Pure Maple Syrup
1 teaspoon salt
1/4 teaspoon white pepper or a tiny pinch of cayenne (optional)
3 large sweet potatoes, unpeeled, skin scrubbed, sliced into half-moons
1 quart half-slices firm Bartlett pears — about 3 medium pears (half-moons or thick French-fry shaped)
Gefen Cinnamon, for sprinkling
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix oil, syrup, and spices. Toss with sweet potatoes and pears. Spread the fruit and veggies on a lined baking sheet and sprinkle with cinnamon.
Bake for 30 minutes, then flip and bake an additional 30 minutes or until tender to your liking. (I like when they get really soft.)
Serve warm or at room temperature.
Photography by Hudi Greenberger
Styling by Renee Muller
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