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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mashed Sweet Potatoes and Pears Recipe

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This recipe for Mashed Sweet Potatoes and Pears is from For The Grand Kids, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds red-skinned sweet potatoes (yams)
6 tablespoons unsalted butter, room temperature
4 large firm but ripe Bartlett Pears, peeled, cored, cut into 1/3 inch slices
3/4 cup (or more) pear nectar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon (generous) ground cardamom
Optional: Pecan's for the top
Directions:
Directions:
Preheat oven to 400º F. Butter 13.9.2 inch glass backing dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hours. Remove from oven. Reduce temperature to 305º F.

Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; saute until beginning to soften, about 5 minutes. Add 3/4 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 and top with Pecan's. (Can be prepared 1 day ahead. Cover and chill.)

Bake potatoes uncovered until just heated through, about 20 minutes
Number Of Servings:
Number Of Servings:
8

 

 

 

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