These creamy sweet potatoes baked with pears smell wonderful while cooking and taste magnificent on the Thanksgiving table. This dish is sure to become a family favorite!
INGREDIENTS (for 8 servings):
- 8 sweet potatoes
- 4 pears - peeled, cored and chopped
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 4 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 2 tablespoons orange juice
- 1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Prick the sweet potatoes with a fork and bake in the preheated oven 1 hour, or until tender.
Peel the baked sweet potatoes. Place in a medium bowl and whip until smooth.
In a medium saucepan over medium heat, gently cook the pears 10 minutes, or until tender. Process the pears in a food processor until smooth.
In a medium saucepan over medium heat, mix the evaporated milk, vanilla, brown sugar and butter. Heat until scalded. Blend into the sweet potatoes.
Mix the pear puree, cinnamon, nutmeg, orange juice and pecans into the sweet potato mixture. Transfer to a large baking dish.
Bake in the preheated oven 15 minutes, or until lightly browned.