Sweet Potato And Pear Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Side dishes, Sweet potat, Vegetarian | 8 | Servings |
INGREDIENTS
| 5 | lb | Sweet potatoes |
| 6 | T | Unsalted butter, room |
| temperature | ||
| 4 | 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 | t | Ground cinnamon |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 25.7mg
Sodium: 41.9mg
Potassium: 443mg
Carbohydrates: 53.3g
Fiber: 5.3g
Sugar: 17.6g
Protein: 3.7g