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.

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