This is a deliciously different side to make on a fall day that features complimentary colours and bold flavours. You can substitute chopped fresh sage or thyme for the savory here. Bosc pears are my choice for this recipe but any firm pear will do.



2 pounds sweet potatoes, peeled, cut into 1 1/2 inch chunks (about 5 cups)

2 bosc pears, peeled, cored, and cut into thick wedges

10 cippolini onions, peeled

1 sprig chopped fresh savory

2 cloves garlic, minced

2 Tbsp butter (30 ml)

2 Tbsp extra virgin olive oil

2 Tbsp honey (30 ml)

Juice of 1/2 lemon

1/2 head radicchio di Treviso, cut into wedges

Coarse salt and freshly cracked black pepper



Preheat oven to 350°.

Arrange sweet potatoes, pears, and onions in 13x9x2-inch glass baking dish.  Sprinkle with savory. Heat garlic, butter, olive oil ,honey and lemon juice in small saucepan on medium heat until butter melts. Pour  mixture over sweet potato mixture and toss to coat. Sprinkle generously with salt and pepper. Bake until tender when pierced with a paring knife, tossing occasionally, about 35 minutes.

Add the radicchio and bake a further 5-8 minutes , until just wilted.  Serve warm .

Makes 6 servings

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