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.
- 4 ounces unsalted butter
- 3⁄4 cup cane syrup
- 1⁄2 cup pear nectar
- 1 teaspoon vanilla extract
- 1⁄4 cup bourbon whiskey
- 1 tablespoon orange juice
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 4 large sweet potatoes, halved lengthwise, cut into 1/3-inch slices
- 4 large bartlett pears, crisp, peeled halved, cored & cut into 1/4-inch slices
- Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish.
- In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts.
- Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt.
- 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.
- Sprinkle lightly with salt, then pour the cane syrup mixture over everything.
- Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour.
- 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.
- Spoon the syrup over the sweet potatoes & pears one last time & serve hot.
This is a very nice side for Thanksgiving but for me pealing and slicing the potatoes is the only way to go.
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!