Sweet potato and pear puree
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Sweet potatoes |
| 6 | tablespoons | Unsalted butter, room temperature |
| 4 | larges | Bartlett pears, firm but ripe, peeled, cored & cut into 1/3\" thick slices |
| ¾ | cup | Pear nectar, canned |
| ¼ | cup | Sugar |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cardamom, generous |
Directions
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 ¾ 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@... (Bearhair) on Fri,
17 Jan 1997.