Talley Farms Fresh Harvest


Sweet Potatoes, Mashed with Pears

From Bon Appetit. An excellent Thanksgiving side dish, especially if you are not serving mashed potatoes!


5 Pounds Red Sweet Potatoes
6 tablespoons unsalted butter, room temperature
4 Large firm but ripe Bartlett pears (or D’Anjous) peeled, cored, cut into slices
¾ cup (or more) pear nectar (found in canned juice isle)
¼ cup sugar
½ teaspoon cinnamon


Preheat oven to 400 degrees. 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 and let cool. Meanwhile, melt 2 tablespoons butter in large 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. Peel sweet potatoes; place in large bowl
of electric mixer. Add 4 tablespoons butter, beat until smooth. Mix in pear puree, sugar
and cinnamon. Season with salt and pepper. Transfer to a buttered 13x9x2 inch glass
baking dish. (Can be prepared 1 day ahead, cover and chill.) Bake uncovered until
heated through, about 20 minutes.
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