Best 7 Baked Spiced Sweet Potatoes And Pears Creole Recipes

BAKED SPICED SWEET POTATOES AND PEARS (CREOLE)

Steps:

• Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish.
• In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts.
• Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt.
• Arrange1/3 of the potato slices in the prepared baking dish, then top with half of the pear slices, & then with another 1/3 of the potato slices. Finally, arrange the remaining slices of potato & pear on top & on their edge, alternating potato & pear, & overlapping slightly.
• Sprinkle lightly with salt, then pour the cane syrup mixture over everything.
• Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour.
• Uncover & bake until completely tender, basting occasionally with the syrup, for about 20-30 minutes longer, checking with a toothpick or knife point to make sure the potatoes are completely tender.
• Spoon the syrup over the sweet potatoes & pears one last time & serve hot.

CAJUN STYLE BAKED SWEET POTATO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
• Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
• Bake in preheated oven until tender, or about 1 hour.

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
• For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
• In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
• Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
• Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

MASHED SWEET POTATOES AND PEARS

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2 - inch glass baking dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350°F.
• Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautée until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree.
• Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill.)
• Bake potatoes uncovered until just heated through, about 20 minutes.

SPICY ROASTED SWEET POTATOES AND PEARS

Steps:

• Preheat oven to 400 degrees. Wash, dry and cut the sweet potatoes and pears into bite sized chunks. Toss with olive oil. Add seasoning, cinnamon and toss again. Pour onto jelly roll pan lined with aluminum foil. Bake for 20-25 minutes or until lightly brown and done in the center.

MASHED SWEET POTATOES AND PEARS

Steps:

• Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
• Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

SWEET POTATOES 'N' PEARS

Steps:

• Place the sweet potatoes in a shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 18-20 minutes or until tender. Drain and place in a large bowl. Add the remaining ingredients; beat until combined.