Sweet Potatoes
Author: Bon Appétit, November 1994
Recipe type: Side Dish
Serves: 8
- 5 pounds red-skinned sweet potatoes (yams)
- 6 tablespoons unsalted butter, room temperature
- 4 large firm but ripe Bartlett pears, peeled, cored, cut into ⅓ inch-thick slices
- ¾ cup (or more) pear nectar or cider
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon (generous) ground cardamom
- Preheat oven to 400°F. 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 350°F.
- Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sauté 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
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/sweet-potatoes/
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