Tested till perfect Puree of Roasted Potatoes and Pears
Puree of Roasted Potatoes and Pears
Photography by Matthew Kimura

Puree of Roasted Potatoes and Pears

Smooth in texture and sweet in flavour, this dish is a colourful, flavourful alternative to regular mashed potatoes. Roasting the pears alongside the sweet potatoes makes for easy preparation.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 4 4sweet potatosweet potatoes, (3 lb/1.5 kg)
  • 2 2firm and ripe pearpears
  • 3 tbsp 3tbspbutter
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbsporange juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupchopped pecanpecans, toasted
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Prick potatoes in several places and place on foil-lined baking sheet; bake in 400°F (200°C) oven for 35 minutes.

Peel pears; halve lengthwise and remove cores. Remove baking sheet from oven and push potatoes to one half of sheet. Brush foil on other half of sheet with vegetable oil. Arrange pears, cut sides down, on greased side; bake with potatoes for about 25 minutes or until potatoes are tender.

Halve sweet potatoes and scoop pulp into food processor. Add pears; puree until smooth. Add butter, brown sugar, orange juice and salt ; pulse to combine. (Make-ahead: Cool, cover and refrigerate for up to 1 day or freeze in airtight container for up to 2 weeks. Thaw in microwave or overnight in refrigerator. Reheat, covered, at Medium-High 70% for 10 minutes or until steaming, stirring once. Or heat over medium heat, stirring often, for 15 minutes.) Transfer to warmed serving dish; sprinkle with pecans.

Nutritional Information Per Serving: about

cal 224 pro 3g total fat 7g sat. fat 3g
carb 40g fibre 5g chol 12mg sodium 129mg

% RDI:

calcium 4 iron 6 vit A 271 vit C 53
folate 14
All rights reserved. Transcontinental Media G.P. © 2014