8 Servings
5 pounds red-skinned sweet potatoes (yams)
6 tablespoons unsalted butter, room temperature
4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch thick slices
3/4 cup (or more) pear nectar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon (generous) ground cardamom
Preheat oven to 400F Butter 13x9x2 inch glass baking dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with a knife, about 1 hour. Remove from oven. Reduce temperature to 350F. Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; saut� until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree. Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish. (Can be prepared 1 day ahead.� Cover and chill.) Bake potatoes uncovered until just heated through, about 20 minutes.