Whipped Sweet Potatoes with Pears

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

Ingredients :

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!






Leave a Reply

Your email address will not be published. Required fields are marked *