Baked Spiced Sweet Potatoes and Pears (Creole)

Total Time
1hr 55mins
Prep
20 mins
Cook
1 hr 35 mins

This recipe was found on the internet at gumbopages.com. The original recipe called for peeling the sweet potatoes, but I much prefer them unpeeled.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish.
  2. In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts.
  3. Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt.
  4. 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.
  5. Sprinkle lightly with salt, then pour the cane syrup mixture over everything.
  6. Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour.
  7. 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.
  8. Spoon the syrup over the sweet potatoes & pears one last time & serve hot.
Most Helpful

5 5

This is a very nice side for Thanksgiving but for me pealing and slicing the potatoes is the only way to go.

5 5

These potatoes and pears are special...and not your typical sweet potato side dish. I could not find the cane syrup at my local grocer, so had to substitute with a mild flavored molasses. The sweetness of the potatoes and pears was unusually deep and rich. (Could be that the molasses added some of the deep caramel flavor...but if I make again I will probably not change it.) Made to accompany Bourbon Pecan Chicken for a wonderfully different Creole dinner. Thank you for posting!