| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Side dishes, Sweet potat, Vegetarian |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Sweet potatoes |
| 6 |
tb |
Unsalted butter, room temperature |
| 4 |
lg |
Bartlett pears, firm but ripe, peeled, cored & cut into 1/3" thick slices |
| 3/4 |
c |
Pear nectar, canned |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cardamom, generous |
INSTRUCTIONS
Preheat oven to 400 degrees. Butter 13x9x2" glass baking dish. Pierce
potatoes in several places with fork. Place on baking sheet; bake until
very tender when pierced with a knife, about 1 hour. Remove from oven.
Reduce temperature to 350 degrees.
Meanwhile, melt 2 tablespoons butter in large skillet over medum-high heat.
Add pears; saute until beginning to soften, about 5 minutes. Add 3/4 cup
nectar; bring to simmer. Reduce heat tomedium-low; cover and simmer until
pears are very tender, stirring often and adding more nectar if mixture
sticks to skillet, about 4 minutes. Transfer to processor and puree.
Peel sweet potatoes; place in large bowl of electric mixer. Add 4
tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon
and cardamom. Season with salt and pepper. Transfer to prepared dish.
*** Can be prepared 1 day ahead. Cover and chill.
Bake potatoes uncovered until just heated through, about 20 minutes.
Recipe by: Bon Appetit, November 1994
Posted to MC-Recipe Digest V1 #376, by bearhair@ripco.com (Bearhair) on
Fri,
17 Jan 1997.
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