In preparation for Thanksgiving, I’m showcasing some of my favorite holiday recipes this month. Some of them are family recipes while others are my own creations but each of them always has a place on my dining room table. This fall I had the opportunity to be profiled by Albanian Living magazine as a part of their “traditional American Thanksgiving” article. All of the recipes I’m sharing were a part of that Thanksgiving table.
For me, sweet potatoes are a classic fall dish and are a must for any Thanksgiving dinner table. Much to my horror fresh sweet potatoes were impossible to find in Albania when we first moved here two plus years ago. (In my opinion, canned ones are simply not an acceptable substitute). A trip to the U.S. Navy commissary in Naples, Italy solved my problem but two overnight ferries make for an inconvenient shopping trip. Fortunately times have changed here and although expensive, sweet potatoes are now readily available in the larger grocery stores in Tirana.
This roasted dish is a sophisticated take on the classic sweet potato casserole that is ubiquitous with so many Thanksgiving dinners. Pears add a sweet surprise while sage adds a savory touch. The potatoes are good hot from the oven but taste even better when served at room temperature which makes this the perfect dish for those of us trying to make too many dishes with limited oven space.
ROASTED SWEET POTATOES & PEARS
1 pound sweet potatoes, scrubbed, peeled, and cut into 1-inch cubes
2 ripe pears, peeled, cored, and cut into 1/2 inch cubes
1 shallot, minced
3 tablespoons olive oil
1 tablespoons fresh minced sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees.
- Place the potatoes,pears, and shallot in a large bowl.
- Drizzle with the olive oil then add the sage, salt, and pepper. Toss to coat.
- Pour the mixture into a large rimmed baking sheet.
- Roast in the oven for 40-45 minutes stirring the mixture once or twice. Roast until the potatoes are tender when pierced with a fork.