Mashed Sweet Potatoes and Pears

MASHED SWEET POTATOES & PEARS
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5 lbs red-skinned sweet potatoes (yams)
6 tbs unsalted butter, room temperature
4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3″ thick slices
¾ cup (or more) pear nectar
¼ cup granulated sugar
½ tsp ground cinnamon
¼ tsp ground cardamom

1. Preheat oven to 400°F. Butter 13x9x2″ glass baking dish.

2. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350°F.

3. Meanwhile, melt 2 Tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sauté until beginning to soften, about 5 minutes. Add ¾ cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to food processor and puree.

4. 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.

5. Bake potatoes uncovered until just heated through, about 20 minutes.

Servings: 8

Cooking Tips
*You may prepare everything to placing mixture in dish up to one day ahead. Cover and chill.

Recipe Source: Bon Appetit

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