- Jewish Learning
No Allergens specified
No Diets specified
I adore these soft sweet pears and the way the sweet potatoes become sticky and sweet. You can try this with cubed butternut squash in addition to or in place of the sweet potatoes.
8 mini pears, such as Seckel, or 4 ripe Anjou pears, peeled, halved, cored, quartered
3 large sweet potatoes (about 2 pounds), peeled, halved lengthwise, and cut into chunks the same size as the pears
6 tablespoons butter or margarine
1 cup pure maple syrup (NOT pancake syrup)
1/2 teaspoon Tuscanini Coarse Sea Salt or kosher salt
Preheat oven to 325 degrees Fahrenheit.
For easy cleanup, completely cover a small jelly roll pan with aluminum foil. Set aside.
As you cut up the pears and sweet potatoes, place them into a large bowl. Set aside.
In a medium pot, melt the butter or margarine over medium heat. Whisk in maple syrup and salt. Cook until it starts to bubble.
Remove from heat. Pour over the pears and sweet potatoes. Toss to coat. Transfer to prepared pan.
Bake, uncovered, for 1 1/2 hours.
Transfer to a serving bowl or platter.
Reproduced from Kosher by Design Teens and Twenties by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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