Baked Spiced Sweet Potatoes and Pears (Creole)

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.

• Ready In: 1 hr 55 mins
• Serves: 10

Ingredients

• 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

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.