3 pounds sweet potatoes,

peeled and cubed

1/2 cup honey

3 tablespoons grated fresh

ginger

2 tablespoons walnut oil

1 teaspoon ground cardamom

1/2 teaspoon ground black

pepper

1.

Preheat oven to 400 degrees F (200 degrees C).

2.

In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.

3.

Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

1/2 cup water

1/2 cup white sugar

2 pears - peeled, cored and

diced

1 (12 ounce) package fresh or

frozen cranberries

1 cup honey

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1.

In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.

2.

Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.