In a large pot, cover sweet potatoes with cold water. Add 1 Tbsp. salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a knife can pierce sweet potatoes easily, 30 to 35 minutes. Drain potatoes, run under cold water to cool, then peel. Cut into 1/2-inch-thick slices. In a large bowl, toss pears with lemon juice.
Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.
Preheat oven to 350ºF. Grease a 9-by-13-inch baking dish. Layer half of sweet potato slices, overlapping, then top with half of pears, half of pecans and a pinch of salt. Drizzle half of butter on top. Repeat layers.
Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender, about 1 hour and 15 minutes.
Preheat broiler. Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned, about 1 minute.
I was originally drawn to this recipe because of the pear/sweet potato combo. But, this casserole was really watery and the leftovers had layers of solid butter in it. It tasted ok. I think the pear/sweet potato combo does have potential! The November 2006 Cooking Light sweet potato casserole is still, by far, my favorite.
Made this for Thanksgiving. This was delicious. The only difference was I used Anjou pears because the grocery I went to didn't have the kind asked for in this recipe. It was so delicious, everyone loved it, even my mom who doesn't like pecans. I myself enjoyed it thoroughly. It just takes a while to bake but if you plan for that, it's all good.
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