2-3 Bosc pears
1 large or 2 medium sweet potatoes
1 pomegranate fruit
2-3 Tbsp honey
2-3 Tbsp goat cheese feta
Preheat oven to 400F and grease two oven sheets (I used coconut oil, but you can use butter, ghee or any other oil you desire). Wash sweet potatoes and pears. Slice sweet potatoes in round sections approx 1/4-1/2 inch thick. Put in oven for 30-45 minutes checking about halfway to flip pieces over. While sweet potatoes are baking, slice and de-seed pears and set aside. Cut both ends off of Pomegranate and score (splice) on four sides around the Pomegranate fruit. Start to pull apart the pomegranate fruit (similar to peeling an orange kind of). Do this over a large bowl of water so the pomegranate seeds go into the bowl of water. Slowly peel away the outside of the Pomegranate and separate any skin from seeds. Typically a pomegranate will yield more seeds than you need for this recipe - so you can enjoy the left over seeds as a snack or with another meal. Once you have separated the skin and peel from the pomegranate, drain the water and set bowl of seeds aside. When you flip the sweet potatoes over about halfway through cook time you can toss as many pomegranate seeds in the oven to cook in the same oven sheet or pan as the sweet potatoes. Put the pears on greased oven sheet and bake for 15-25 minutes. You can also add the pomegranate seeds in with the pears at this time. Bake until soft when sticking with a fork. When cooked to desired softness, remove from oven and plate the meal. Crumble your desired amount of goat cheese feta over the sweet potatoes and pears and last but not lease, drizzle with honey. Enjoy!