Puree of Roasted Potatoes and Pears

Puree of Roasted Potatoes and Pears 250 Author: Canadian Living Credits: Puree of Roasted Potatoes and Pears 250

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.

  • Portion size 8 servings

Ingredients

  • 4 sweet potatoes (3 lb/1.5 kg)
  • 2 pears
  • 3 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecan toasted

Method

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 facts <b>Per Serving:</b> about

  • Sodium 129 mg
  • Protein 3 g
  • Calories 224.0
  • Total fat 7 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 40 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 271.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puree of Roasted Potatoes and Pears