5 lb. canned sweet potatoes (fresh “sweets” can be used, will
involve more
time and effort for baking and scooping)
6 Tbsp. margarine, room temperature
4 large ripe Bartlett pears, peeled and cored, cut into 1/2 inch
slices (do
not use canned pears)
3¼4 C. pear nectar
1¼4 C. sugar
1¼2 tsp. ground cinnamon
1¼4 tsp. ground cardamon
Preheat oven to 350° F. Melt 2 Tbsp. margarine in nonstick skillet
over
medium-high heat. Add pears; sauté until slightly softened, about 5
minutes.
Add nectar and simmer. Reduce heat, cover and cook pears until very
tender.
You may need to add a little more nectar if pears stick to skillet.
Transfer
well-cooked mixture to food processor and puree.
Place sweet potatoes in food processor with 4 Tbsp. margarine.
Process. Mix
in pear puree, sugar, cinnamon and cardamon. Season with salt and
pepper.
Transfer to prepared baking dish and bake, uncovered, about 20
minutes. You
might want to top this with your favorite nut, streusal or
marshmallow. |
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