Crispy Roasted Sweet Potatoes with Pears (Easy Sheet Pan Side)

Sweet potatoes and pears might sound like an odd pair, but trust me, it works. The potatoes get crispy and caramelized in the oven while the pears turn soft and buttery. Toss in cranberries, pecans, and a drizzle of balsamic and suddenly this simple sheet pan side feels holiday-worthy without the fuss.

Easy Roasted Sweet Potatoes and Pears with Pecans

If you’re looking for a super simple side, Crispy Roasted Sweet Potatoes with Pears checks all the boxes. A sheet pan, a handful of ingredients, and you’ve got something that quietly steals the show without demanding much from you. Just toss it together and let the oven do its thing while you finish up dinner.

What I love most is how unfussy this dish is. It’s not trying to be rich and decadent like a creamy sweet potato casserole or sweet like classic candied yams. This one is lighter, a little fresher, and honestly more versatile. Serve it hot straight out of the oven or chill the leftovers for a quick salad the next day, it works either way.

While I love sweet potatoes in almost everything, this is the recipe I reach for when I want something a little lighter.

A touch of brown sugar helps caramelize the potatoes, so you get those crispy edges that everyone ends up picking at before dinner is even on the table. Then pears, cranberries, and pecans come in to balance it out. Sweet, tart, nutty, crunchy. The balsamic drizzle at the end pulls everything together. 

And the cleanup? Almost nonexistent. Since it all bakes on one pan, you can line the tray with parchment and practically skip washing dishes. Pair it with something cozy like a pan seared steak with mushroom sauce or of course a juicy Thanksgiving turkey. Either way, you’re done in under an hour.

A couple of key ingredients

• Sweet potatoes – don’t bother peeling them, just scrub and chop.
  
• Pears – slightly firm so they don’t collapse in the oven.
  

You’ll find the rest of what you need (cranberries, pecans, seasonings) in the recipe card below.

Step by Step

Step 1: Heat things up

 Preheat the oven to 400°. Hot oven = crispy edges.

Step 2: Get chopping

Grease a rimmed baking tray and spread the potatoes in a single layer. Bake for 20 minutes or until the bottoms are light brown.

Step 3: Finish baking

Roast until the potatoes are golden and crisp, the pears are soft, and everything smells like fall. Add a drizzle of balsamic vinegar right before serving.

And while you could pull this together any time of year, I find I make it more in the Fall when cranberries and pears are everywhere. There’s something about the combo that feels cozy, almost like it was made for chilly nights.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Crispy Roasted Sweet Potatoes with Pears (Easy Sheet Pan Side)

Author: Barbara Curry

Sweet potatoes and pears might sound like an odd pair, but trust me, it works. The potatoes get crispy and caramelized in the oven while the pears turn soft and buttery. Toss in cranberries, pecans, and a drizzle of balsamic and suddenly this simple sheet pan side feels holiday-worthy without the fuss.

5 from 2 votes

Print Pin

PREP: 10 minutes minutes

COOK: 40 minutes minutes

TOTAL: 50 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

• ▢ 2 pounds sweet potatoes cubed
• ▢ 2 tablespoons coconut oil can use cooking oil
• ▢ 2 teaspoons brown sugar
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon nutmeg
• ▢ 2 pears cubed
• ▢ 2 teaspoons lemon juice
• ▢ 3 tablespoons dried cranberries rehydrated in hot water and drained
• ▢ ¼ cup pecans chopped
• ▢ 1 tablespoon balsamic vinegar

Equipment

Rimmed Baking Sheet

Instructions

 

• Preheat oven to 400º. In a small bowl, add hot water to dried cranberries and let them sit for 10 minute, then drain and set aside.
• Place cubed sweet potatoes in a large bowl and set aside. Melt coconut oil in the microwave for 10 second and drizzle over potatoes. Toss with sugar, salt, and nutmeg.
• Arrange potatoes in a single layer on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until undersides are lightly browned.
• While the potatoes are baking, cut pears into 1-inch cubes and toss with lemon juice.
• Remove the potatoes from the oven and add pears, cranberries, and pecans. Toss gently and spread into a single layer. Return to oven and roast for an additional 15−20 minutes or until potatoes are cooked through and have crispy edges. (This could take longer depending on how large the potato cubes are.
• Drizzle with balsamic vinegar to serve.

Video

Barbara’s Tips + Notes

• Try to cut the sweet potatoes in similar size pieces for even cooking.
• You can substitute vegetable or olive oil for the coconut oil.
• This can be served warm or cold.
• It should stay fresh in the fridge for about 2 days.

Nutrition

Calories: 263kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 473mg | Potassium: 606mg | Fiber: 7g | Sugar: 19g | Vitamin A: 21468IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg

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