Sweet potato, wild rice and pears


Recently I read an article about food blogging and how you don’t have to stick to doing recipes based on season. The article sited those blogs that post numerous recipes about pumpkin the minute Fall arrives. So I took this to heart and decided to post this sweet potato recipe. Let’s see, if it were 100 years ago and there were bloggers they would probably be blogging about the last of their Fall bounty right about now and that would most certainly include sweet potatoes. So here’s to bloggers that never were one hundred years ago and enjoy the flavors of sweet potato, wild rice, and pears. They are a combination worth trying. 


  • 3 cups chopped sweet potatoes (2 large)
  • canola oil spray
  • 1 teaspoon tarragon
  • 2 cups quick cooking wild rice
  • 2 pears, chopped
  • 1/4 cup pear gorgonzola dressing
  • 1/2 lemon wedge


  1. Preheat oven to 375 dregrees
  2. Place sweet potatoes in bowl and spray with oil. Add tarragon and mix thoroughly
  3. Roast 30 minutes or until soft
  4. Remove from oven and place in bowl
  5. Cook quick cooking wild rice according to package instructions
  6. To bowl of sweet potatoes add wild rice, pears, dressing, and juice from lemon wedge
  7. Mix and serve


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