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Pear and Cranberry Savory Sweet Potato Casserole

Here’s a new sweet potato recipe this year from Amy Ahlersmeyer....

I am sending along this sweet potato recipe for your Thanksgiving edition. Even though I enjoy the soufflés and sweeter dishes that are often made with sweet potatoes at Thanksgiving, this one was more about the flavors of the potatoes, pears and cranberries and less about the sweetness of marshmallows that can sometimes be "too much" with other recipes.

6-8 sweet potatoes, peeled, cubed, and cooked for about 20 minutes (until almost cooked); reserve about 1/2 cup potato water for baking
1 cup dried cranberries, soaked in hot water for 5 minutes and drained
4 tablespoons butter
2 large firm, but ripe, pears, peeled and cubed
1 cup chopped pecans
4 teaspoons minced fresh ginger
1/4 cup packed dark brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt

Melt butter in skillet and sauté pears until tender and brown, about 4 minutes. Stir in cranberries, pecans, ginger, brown sugar and sauté 1 minute. Add balsamic vinegar and salt. Mix this into cooked potatoes add 1/2 cup reserved water. Bake uncovered at 350 degrees for about 20-30 minutes, or until liquid has reduced some.