How do you like your sweet potatoes?

Growing up, I loved that gooey concoction with marshmallows that was served around Thanksgiving. Then I got introduced to them baked with just butter and salt... YUM... and realized they didn't need all that extra sugar! This is one of the most interesting recipes I've tried so far. :)

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Sweet Potato and Pear Gratin
"The Occasional Vegetarian" by Karen Lee with Diane Porter - 1995
4 Servings

"Good with any kind of roasted meat or poultry." - author

1/4 cup orange juice
1/4 cup lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons firmly packed brown sugar
2 sweet potatoes, peeled or unpeeled
2 whole ripe pears, preferably Bartlett or Comice, peeled or unpeeled
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
pinch fresh ground black pepper

Preheat the oven to 375 degrees.

In a large bowl, combine the orange juice, lemon juice, cinnamon, allspice, and brown sugar. Set aside.

Cut the sweet potatoes and pears in half and remove the cores from the pears. Slice both 1/3" thick and arrange in a single layer of alternating slices in a gratin pan. Pour the orange juice mixture evenly over the top. Combine the cheese, bread crumbs, and pepper. Sprinkle over the sweet potatoes and pears.

Cover the pan with a lid or aluminum foil and bake for 40 minutes or until the sweet potatoes are soft.

Uncover and raise the temperature of the oven to 450 degrees. Bake an additional 5 to 10 minutes, until the topping is lightly browned and most of the liquid in the pan has evaporated. Be careful not to burn the topping. Serve hot or warm.

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Donna's Notes:
I've never bothered adding the bread crumbs. This also reheats nicely in the microwave and makes a nice lunch for two!