Ingredients

serves 4

　　2 sweet potatoes

　　3 tablespoons olive oil

　　1 teaspoon dry mustard

　　1/2 teaspoon ground ginger

　　1/4 teaspoon cayenne pepper

　　Coarse salt

　　2 Bartlett pears

　　

Step 1

Preheat the oven to 400°F. Scrub the sweet potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss the slices with 2 tablespoons of the olive oil, the mustard, ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.

　　

Step 2

Core and quarter the pears; halve crosswise. Add to the potatoes; toss all with the remaining tablespoon oil. Continue roasting until the potatoes are fork-tender, about 10 minutes more.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.