Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

Instead of mashed sweet potatoes, this casserole features tender slices of sweet potatoes layered with Bosc pear slices which are topped with marshmallow and toasted pecans.

Recipe by MyRecipes November 2010

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Miki Duisterhof; Styling: Stephana Bottom

Recipe Summary

prep:
50 mins
bake:
1 hr 15 mins
total:
2 hrs 5 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

494 calories; fat 22g; saturated fat 8g; protein 6g; carbohydrates 74g; fiber 12g; cholesterol 31mg; sodium 284mg.
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