This sweet potato puree is a favorite at our Thanksgiving meal every year. It can be made a day ahead and heated in the microwave or oven before serving. The pear adds a fruity sweetness. Leftovers can be thinned with light chicken broth, vegetable broth or water into a very nice soup. A touch of curry powder heated in oil adds a nice flavor to the soup.
- 5 lbs garnet yams, washed if dirty
- 4 Tbsp margarine
- 4 ripe pears, peeled, cored and cut into slices
- 1/2-3/4 cup pear nectar
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- pinch of pepper
- Preheat oven to 400 degrees. Grease a baking dish large enough to hold the potatoes. Pierce potatoes and place in dish. Bake until very soft. Remove dish from oven and let potatoes cool slightly. If baking final dish reduce oven to 350 degrees.
- Meanwhile melt 2 Tbsp margarine in a large skillet. Add pears and saute over medium-high heat until beginning to soften, about 10 minutes. Add 1/2 cup pear nectar and bring to a simmer. Reduce heat, cover and simmer until the pears are very soft, stirring occasionally and adding more nectar if pears begin to stick. This may take anywhere from 5 minutes to 20 minutes, depending upon the ripeness of the pears.
- Puree in the pan using an immersion blender or transfer to a food processor and puree.
- Peel sweet potatoes and place flesh in the bowl of an electric mixer. Add 2 Tbsp margarine and beat until smooth. Mix in pear puree, cinnamon, cardamom and salt.
- Transfer puree to a greased 13x9x2 dish. At this point the dish can be covered with plastic wrap and refrigerated or finished.
- Before serving heat potatoes uncovered in a 350 degree oven just until heated through, about 20 minutes; or heat in microwave oven for about 5 minutes.
|Amount Per Serving||%DV|
|Serving Size 90g|
|Recipe makes 10 servings|
|Calories from Fat 41||38%|
|Total Fat 4.61g||6%|
|Saturated Fat 0.86g||3%|
|Trans Fat 0.83g|
|Total Carbs 17.59g||5%|
|Dietary Fiber 2.2g||7%|