Yield: 1 servings
|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)|
|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.
Bon Appetit November 1994
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