From Woman's Day
Pears and sweet potatoes—who knew? These two make an impressive pair, especially when sliced and brushed with a zippy butter mixture full of lemon zest and fresh grated ginger.
By Woman's Day Kitchen
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Nutritional Information
Calories 240
Total Fat 5g
Saturated Fat 3g
Cholesterol 12mg
Sodium 206mg
Total Carbohydrate 48g
Dietary Fiber 5g
Sugars n/a
Protein 2g
Calcium --
Quentin Bacon
Serves: 8
Total Time: 1 hr 15 min
Prep Time: 20 min
Ingredients
U.S. Metric Conversion chart
3 pound(s) medium sweet potatoes
3 tablespoon(s) stick butter
2 teaspoon(s) grated peeled ginger
cup(s) maple or pancake syrup
1 teaspoon(s) grated lemon zest
1/2 teaspoon(s) salt
3 (1 1/4 lb) firm-ripe Anjou pears, peeled, halved, cored and sliced crosswise 1/4 in. thick
Directions
Boil potatoes in a large pot with water to cover 20 to MDF Display 25 minutes until firm-tender. Drain in a colander; let stand until cool enough to handle.
Meanwhile, melt butter in pot. Add ginger; cook until fragrant. Remove from heat; stir in syrup, lemon zest and salt.
Heat oven to 350°F. Grease a shallow 2 to 2 1/2-qt baking dish.
Peel potatoes; slice 1 1/2 in. thick. Layer, alternating with pears, in baking dish (microwave-safe if reheating in microwave). Brush with half the butter mixture.
Bake 15 minutes; brush with remaining butter mixture. Bake 15 minutes more, or until pale golden around edges. Spoon juices on bottom of dish over top.