Mashed sweet potatoes and pears

Yield: 1 servings

Measure Ingredient
5 pounds Red-skinned sweet potatoes; (yams)
6 tablespoons Unsalted butter; room temperature
4 larges Firm but ripe Bartlett pears; peeled, cored, cut
\N \N ; into 1/3 inch-thick
\N \N ; slices
¾ cup Pear nectar; (or more)
¼ cup Sugar
½ teaspoon Ground cinnamon
¼ teaspoon Ground cardamom; (generous)

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 ¾ 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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