(Adapted from http://www.marthastewart.com/)
2 sweet potatoes, sliced 1 ½” thick
3 tablespoons olive oil
1 teaspoon dry mustard
½ teaspoon ground ginger
¼ teaspoon cayenne
2 firm Bartlett pears
Preheat oven to 400°F. On a rimmed baking sheet, toss sweet potato slices with 2 of the tablespoons of olive oil and the dry mustard, ground ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.
Core and quarter 2 Bartlett pears; halve crosswise. Add to the potatoes; toss all with another tablespoon oil. Continue roasting until potatoes are fork-tender, about 10 minutes more. Serves 4.