Personal chef Cheryl Mochau shares this recipe:
Sweet Potatoes &
4 medium sweet
2 tablespoons butter or coconut
1/2 cup dried
1/4 cup light brown
1/2 teaspoon ground
1/2 cup orange
1/2 teaspoon vanilla
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.