garlic roasted sweet potatoes with arugula

2-2 1/2 pounds fresh sweet potatoes, peeled/cut into 2" chunks

4 cloves of fresh garlic, sliced           

2-3 Tablsp extra virgin olive oil

1/2 teaspoon each:    salt and black pepper

2 fresh Bartlett pears, cored and cut into 2" chunks

5 oz. pkg. fresh arugula, cleaned & trimmed

1/2-3/4 teaspoon fresh grated lemon peel

Preheat oven to 425.  In a large roasting pan, combine the potatoes, garlic,

oil, salt and pepper and toss to coat well.  Roast for 40 minutes, tossing

occasionally until tender and browned.  Add the pears that last 10 mins

of cooking time.  Place the arugula in a large bowl, add the cooked potato

mixture and toss until the leaves are wilted.  Sprinkle with lemon peel

and serve immediately.