Quick and Easy Sweet Potato and Pear Recipe for Thanksgiving
By: Laura Kirtley
Updated: November 8, 2012
Personal chef Cheryl Mochau shares this recipe:
Sweet Potatoes & Pears serves 4
Sweet Potatoes & Pears serves 4
4 medium sweet
potatoes
2 Bartlett
pears
2 tablespoons butter or coconut
oil
1/2 cup dried
cranberries
1/4 cup light brown
sugar
1/2 teaspoon ground
cinnamon
1/2 cup orange
juice
1/2 teaspoon vanilla
extract
Preheat oven to 400. Scrub and poke vent
holes in the sweet potatoes, place on a roasting pan and bake for 1 hour, or
until very soft when gently squeezed. Meanwhile, peel the pears, slice 8 thin
slices for garnish, if using, and mince the remainder. Melt the fat in a large
skillet, add the minced pear and slices along with the remaining ingredients.
Bring to a boil, reduce the heat and simmer for 10 minutes, or until tender.
Remove the pear slices and set them aside for garnish. When the sweet potatoes
are done, let them cool slightly and peel them.
Mash and add the sweet potatoes to the mixture, bring back to a boil. If too dry, add some more orange juice, or water. Spoon the mixture into a greased serving dish, garnish with the reserved pear slices and extra brown sugar. May be kept warm in a low oven (250) or slow cooker (on low) for a few hours.
