| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Red-skinned sweet potatoes; (yams) |
| 6 |
tb |
Unsalted butter; room temperature |
| 4 |
lg |
Firm but ripe Bartlett pears; peeled, cored, cut |
|
|
; into 1/3 inch-thick |
|
|
; slices |
| 3/4 |
c |
Pear nectar; (or more) |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cardamom; (generous) |
INSTRUCTIONS
Preheat oven to 400F. Butter 13 x 9 x 2 - inch glass baking dish. Pierce
potatoes in several places with fork. Place on baking sheet; bake until
very tender when pierced with knife, about 1 hour. Remove from oven. Reduce
temperature to 350F.
Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over
medium-high heat. Add pears; sautee until beginning to soften, about 5
minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low;
cover and simmer until pears are very tender, adding more nectar if mixture
sticks to skillet and stirring often, 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.
Serves 8.
Bon Appetit November 1994
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