Sweet Potato & Pear Gratin
Vegetables
Casserole
Ingredients
3 lb medium sweet potato
3 tbsp butter
2 tsp grated peeled ginger (substitute 1/2 tsp ground ginger)
1/3 cup maple or pancake syrup
1 tsp grated lemon zest
1/2 tsp salt
3 firm-ripe Anjou pears (1 1/4 lbs.), peeled, halved, cored and sliced crosswise
Instructions
Boil potatoes in a large pot with water to cover 20 to 25 minutes until firm-tender. Drain in a colander; let stand until cool enough to handle. Meanwhile, melt butter in pot. Add ginger; cook until fragrant. Remove from heat; stir in syrup, lemon zest and salt. Heat oven to 350 degrees. Grease a shallow 2 to 2 1/2 quart baking dish. Peel potatoes; slice 1/2 inch thick. Layer, alternating with pears, in baking dish. Brush with half the butter mixture. Bake 15 minutes; brush with remaining butter mixture. Bake 15 minutes more or until pale golden around edges. Spoon juices on bottom of dish over top. (Note: I just poured the syrup mixture over the potatoes and baked 30 minutes - easier and tastes great!)