Are you looking for an extra side dish to enjoy with your Thanksgiving feast this weekend? Here’s what I’ll be serving. It’s a nutrient packed colourful addition to the meal and it can be made ahead of time.
I found this recipe many years ago in a Canadian Living magazine. I decided to step the presentation up a notch by serving it in individual sized portions using oranges. It makes it easy to serve and adds an extra hint of orange flavour.
- 4 sweet potatoes (about 3 lbs)
- 2 large firm ripe pears or 3-4 small ones
- 3 tbsp. butter
- 2 tbsp. maple syrup
- 2 tbsp. of freshly squeezed orange juice
- 1/4 tsp. sea salt
- 1/4 cup chopped pecans, toasted (optional)
- 6 oranges (optional)
- 1 tbsp. coconut oil
1. Preheat oven to 400F.
2. Prick potatoes in several places and place on foil-lined baking sheet. Bake for 35 minutes.
3. Peel pears; halve lengthwise and remove cores. Remove baking sheet from oven and push potatoes to one half of the sheet. Brush coconut oil on the other half of the baking sheet. Arrange pears, cut sides down, on greased side; bake with potatoes for about 25-30 minutes or until potatoes are tender.
4. Peel sweet potatoes and put pulp into food processor. Add pears; puree until smooth. Add butter, maple syrup, orange juice and salt; pulse to combine.
5. Halve oranges and scoop out pulp. Save pulp for a fruit salad, green salad or smoothie.
6. Fill orange halves with the puree and top with pecans.
Remove puree from food processor and refrigerate for up to 1 day or freeze in an airtight container for up to 2 weeks. Thaw overnight in refrigerator. Reheat in a saucepan over medium heat, stirring often for 15 minutes. Transfer to orange halves (optional) or a warmed serving dish. Sprinkle with pecans and enjoy!