| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Lowfat, Holidays, Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Lime juice |
| 3 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
|
|
Ground black pepper; to taste |
| 2 |
md |
Sweet potatoes; peeled, cut into 1/8 |
|
|
; inch thick pieces |
| 1 |
|
Bartlett Pear; unpeeled, cored, cut |
|
|
; into 1/4 inch thick |
|
|
; pieces |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Dry bread crumbs |
| 1 |
tb |
Margarine |
|
|
Paprika |
INSTRUCTIONS
Combine the lemon and lime juice, brown sugar, cinnamon, nutmeg and
allspice; set aside. Combine the salt and pepper. Set aside. Spread half
the sweet potatoes in a shallow 2-quart casserole dish, sprinkle with the
salt ansd pepper. Spread all the pears in the pan, followed by the rest of
the sweet potatoes. Sprinkle with salt and pepper; pour the juice mixture
over. Combine the Parmesan and bread crumbs; sprinkle over the top of the
casserole. Dot with margarine and sprinkle with Paprika. Bake in a
preheated 375-degree oven for 45 minutes, until the top is golden.
Recipe by: Karen Lee and Diane Porter
Posted to MM-Recipes Digest by "Phillip Waters" <muddy@ibm.net> on Nov 7,
1998
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