Pear Stuffed Sweet Potatoes
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Credit: Kathleen Sanderson and Blake Swihart, Chefs, Foodservice Solutions, Chester Springs, Pa.
The National Culinary Review, November/December 2013
24 sweet potatoes, scrubbed
½ cup roasted garlic puree
1 cup butter, softened
½ cup crystallized ginger, finely chopped
1½ quarts goat cheese, room temperature
1½ cups reserved pear juice
1½ quarts Pacific Northwest Canned Pears, drained, diced
1½ cups chives, minced
1. Scrub sweet potatoes; poke them in several places with fork. Place on sheet pan. Roast potatoes in a 400°F conventional or 350°F convection oven for 1 hour, or until tender.
2. Remove from heat; cool almost to room temperature. Cut top third off sweet potatoes; gently scoop out filling, leaving skins intact and thin layer of potato in skin. Lay hollowed skins, with scooped-side up, on greased sheet pan.
3. In mixer equipped with paddle, place sweet potato meat and garlic; mix until smooth.
Add butter and ginger; blend. Add cheese and reserved pear juice; mix well. Fold in diced pears; stuff mixture into reserved potato shells. Bake in 400°F conventional or 350°F convection oven 12-16 minutes, or until heated through.
4. Sprinkle potatoes with chives; serve.
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