With different hues of orange and gold, this dish makes a great holiday side.
Recipe information
Yield
Makes 6 servings
Ingredients
Nonstick vegetable oil spray
1 pound quinces (about 2 large), peeled, cored, cut into 1/2–inch cubes
1 (12–ounce) red–skinned sweet potato (yam), peeled, cut into 1/2–inch cubes
1 (12–ounce) tan–skinned sweet potato, peeled, cut into 1/2–inch cubes
2 teaspoons coarse kosher salt
1/2 cup maple syrup, divided
1 tablespoon chopped fresh sage
Preparation
Position rack in center of oven; preheat to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine next 4 ingredients and 1/4 cup maple syrup in large bowl; toss to coat. Spread mixture in single layer on prepared baking sheet. Roast quince and potatoes until tender and beginning to brown around edges, stirring occasionally and turning sheet around in oven halfway through roasting, about 40 minutes. Transfer quince and potatoes to bowl. Mix in sage and remaining 1/4 cup maple syrup. Season with pepper. Serve warm or at room temperature.
