1 1/2 pounds sweet potatoes, peeled
4 Bosc pears, peeled
Olive oil, for drizzling
2 tablespoons fresh sage leaves, chopped
2 tablespoons fresh tarragon leaves, chopped
Kosher salt and freshly cracked black pepper
1/4 cup sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and cracked black pepper
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