Recipe by Sydney Mike
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
Directions See How It's Made
- 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.