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Pureed Yams with Pears and Tangerine Juice

Photo: David Tsay; Styling: Dani Fisher
Prep time 8 mins
Cook time 1 hr, 20 mins
Yield Makes 8 servings


  • 3 to 4 pounds yams
  • 2 tablespoons fresh lemon juice
  • 3 ripe medium pears, peeled, quartered, and cored
  • 1/2 cup fresh tangerine juice
  • 1 tablespoon finely chopped crystallized ginger
  • 1/2 cup organic brown sugar
  • 1/2 cup unsalted butter, slightly softened
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

How to Make It

  1. Prick yams with a fork several times, and place on a cooking sheet. Bake at 375° for 1 hour or until soft to the touch.

  2. Meanwhile, fill a medium saucepan with water and 2 tablespoons lemon juice. Bring to a boil. Add pears, reduce heat, and simmer 6 minutes or until tender. Drain well.

  3. Cool yams slightly; cut in half lengthwise, and scoop flesh into a food processor, discarding skins. Process yams, pears, tangerine juice, and remaining ingredients until smooth. Transfer to a greased 2-quart baking dish, and bake at 350° for 20 minutes or until heated through.