Whipped Sweet Potatoes with Pears
Whipped Sweet Potatoes With Pears
So this recipe is one that my friend Ursula from New Hampshire shared with me. When I was living in New Hampshire, she and her husband invited us to dinner one evening . She was aware I had Celiac disease , and wanted to make a Gluten free meal for us. This recipe was part of the meal she served. This is a delicious recipe, and vegetarian too. Ursula and I have been friends for about 8 years now, and certainly miss being together on a regular basis. Even though we are 3,000 miles apart since I moved to Washington State, it doesn’t stop our communication and friendship. Below , she shares a little bit about this recipe and it’s origin. Thanks Ursula!
My name is Ursula Emond, and I became acquainted with Iris and her husband Cy when they lived in New Hampshire. We met at church and became good friends. I made the following recipe for a church function initially, and then as a special recipe for Iris when she visited our home for dinner one evening. It became a favorite of mine when a student where I was teaching , made it as a home economics project. This was a number of years ago, , and the students of the class were assigned to make an international dish. This one’s origin is from the Caribbean. I hope you try it, and enjoy it. It is a delicious recipe, and not only gluten free, but also a very healthy food choice. Let us know how you do! Ursula
8 medium sweet potatoes (or yams, preferably)
1 cup evaporated milk (or if you prefer sweetened almond milk)
2 tsps. vanilla
1/2 cup of brown sugar, packed
1/2 stick of butter
1/2 tspn. of cinnamon, freshly ground if possible
pinch of freshly grated nutmeg
2 tablespoons of orange juice
4 pears, peeled and cored, gently poached or steamed until tender, pureed (or 1 can pears drained and pureed
optional: 1 cup of chopped pecans ( be careful to get packaged nuts always, as there is a less likely chance of cross contamination of other products. Bulk nuts can be more of a risk that way.
Bake, peel, mash and whip the potatoes. (boiling the potatoes could work as well)
Mix the milk, vanilla, sugar and butter; scald the mixture. Add the potatoes, then add orange juice, cinnamon, nutmeg, pecans and pear puree. Pour into a greased 8 x 11 inch baking dish. Or slightly larger if needed! Then bake at 350F for about 15 minutes or so, until thoroughly warmed through.
Hint: Don’t even think of putting marshmallows on this. Lol!