Purée 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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 224 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 40 g |
| fibre | 5 g |
| chol | 12 mg |
| sodium | 129 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 271% |
| vit C | 53% |
| folate | 14% |
-
4 sweet_potatoes (3 lb/1.5 kg)
2 firm ripe pears
3 tbsp 50 mL) butter
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) orange juice
1/4 tsp (1 mL) salt
1/4 cup (50 mL) chopped pecans, toasted
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; purée until smooth. Add butter, brown sugar, orange juice and sa< 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.
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