Baked Spiced Sweet Potatoes And Pears Creole Recipes

Steps:

• Preheat oven to 400 degrees. Scrub potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss slices with olive oil, dry mustard, ground ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.
• Core and quarter 2 Bartlett pears; halve crosswise. Add to the potatoes; toss all with another tablespoon oil. Continue roasting until potatoes are fork-tender, about 10 minutes more.

Steps:

• Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish.
• In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts.
• Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt.
• Arrange1/3 of the potato slices in the prepared baking dish, then top with half of the pear slices, & then with another 1/3 of the potato slices. Finally, arrange the remaining slices of potato & pear on top & on their edge, alternating potato & pear, & overlapping slightly.
• Sprinkle lightly with salt, then pour the cane syrup mixture over everything.
• Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour.
• Uncover & bake until completely tender, basting occasionally with the syrup, for about 20-30 minutes longer, checking with a toothpick or knife point to make sure the potatoes are completely tender.
• Spoon the syrup over the sweet potatoes & pears one last time & serve hot.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2 - inch glass baking dish. 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.
• Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautée until beginning to soften, about 5 minutes. Add 3/4 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 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, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill.)
• Bake potatoes uncovered until just heated through, about 20 minutes.