- 4 pounds sweet potatoes (about 7 medium)
- 5 medium Bosc pears (about 2 lb.), peeled, cored, sliced 1/4-inch thick
- 3 tablespoons lemon juice
- 1 cup chopped pecans
- 8 tablespoons unsalted butter, melted
- 2 cups mini marshmallows
- calories 494
- fat 22 g
- satfat 8 g
- protein 6 g
- carbohydrate 74 g
- fiber 12 g
- cholesterol 31 mg
- sodium 284 mg
How to Make It
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.