Side Pannel
Sweet Potato and Pear Puree
Sweet Potato and Pear Puree
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Side Dishes
Ingredients List
- 5 lb Sweet potatoes
- 6 tb Unsalted butter, room
- -temperature
- 4 lg Bartlett pears, firm but
- -ripe, peeled, cored & cut
- -into 1/3" thick slices
- 3/4 c Pear nectar, canned
- 1/4 c Sugar
- 1/2 ts Ground cinnamon
- 1/4 ts 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 3/4 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.
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 3/4 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.
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