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Pears and Sweet Potato Mash recipe

Pears and Sweet Potato Mash recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato
  • Sweet potato mash

This is a super-sweet and buttery mash, to be served as a side dish. Alternatively, it's also good as a snack or dessert!

21 people made this

IngredientsServes: 6

  • 2 pears, peeled and sliced
  • 125ml dry white wine
  • 4 tablespoons water
  • 3 sweet potatoes, peeled and cubed
  • 250ml evaporated milk
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons dark brown soft sugar
  • 30g butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Place the pears, wine and water in a small saucepan and bring to the 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.
  2. Place the sweet potatoes into a large pot and cover with water. Bring to the 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.
  3. Stir the reserved pears, evaporated milk, vanilla, dark brown soft sugar, butter, cinnamon and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (13)

by Pam Ziegler Lutz

I had some pears I needed to use, so I decided to try this recipe. It was good, but did need more flavor. I used less milk, as the full amount would have made the final result runny. I think a little more butter, some salt, and extra spices would help this. The directions don't state what size sweet potatoes or pears to use, and different pears have different flavors and textures. I imagine this could affect the outcome as well.-14 Nov 2010

by juliebu

Very, very tasty and I didn't even have white wine...just used water. It almost had a caramel type taste from the pears. I only used 1/8 c. sugar and 1 tbsp. butter in an attempt to keep the calories down. It really didn't need any more. My only complaint is that it was too watery despite the fact that I drained the pears and let the sweet potato dry out a little in the pot. I only added about 1/3 c. of the evaporated milk. My pears were quite ripe...maybe that's why? Ended up putting it in the oven for a while to try to dry it out a bit.-11 Apr 2010

by Cook

AMAZING! I was very skeptical of this recipe, but had both sweet potatoes and pears that I needed to use and wanted a relatively healthy recipe....WOW! I will add this to my regular routine! I have to admit that I do not measure out ingredients when cooking, so I cannot guarantee exact results every time. I also omitted nutmeg because I do not like it, but trust me, this was delicious! (My husband who does not like my adventurous recipes was even surprised at how well it tasted.)-16 Nov 2009

Holiday-Worthy Potato and Sweet Potato Mash with No Sugar

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Preview: This potato and sweet potato mash makes a beautiful and tasty side dish that&rsquos not overly sweet and cloying.

Are you tired of sweet potato casseroles that make you feel like you need a can of Redi-Whip to top them off?

I love a good sweet potato pie&ndashfor dessert. But when I&rsquom eating turkey, roast beef, or even green bean casserole, it doesn&rsquot seem fittin&rsquo to plop a brown-sugar, butter-saturated spoonful of sweet potatoes down next to them.

If you feel the same way, this recipe is a beautiful alternative.

Preheat oven to 400 degrees F. Butter a 13- x 9- x 2-inch glass baking dish.

Pierce potatoes in several places with fork. Place on a baking sheet and bake until very tender when pierced with knife, about 1 hour. Remove from oven.

Reduce temperature to 350 degrees F.

Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears and saute until beginning to soften, about 5 minutes.

Add 3/4 cup nectar and bring to a 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 a processor and puree.

Peel sweet potatoes and place in large bowl of electric mixer. Add 4 tablespoons butter and beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper.

Transfer to prepared dish. Bake potatoes uncovered until just heated through, about 20 minutes.

Recipe Summary

  • 8 sweet potatoes
  • 4 pears - peeled, cored and chopped
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract
  • ½ cup packed brown sugar
  • 4 tablespoons butter
  • ½ teaspoon ground cinnamon
  • 1 pinch freshly grated nutmeg
  • 2 tablespoons orange juice
  • 1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

Prick the sweet potatoes with a fork and bake in the preheated oven 1 hour, or until tender.

Peel the baked sweet potatoes. Place in a medium bowl and whip until smooth.

In a medium saucepan over medium heat, gently cook the pears 10 minutes, or until tender. Process the pears in a food processor until smooth.

In a medium saucepan over medium heat, mix the evaporated milk, vanilla, brown sugar and butter. Heat until scalded. Blend into the sweet potatoes.

Mix the pear puree, cinnamon, nutmeg, orange juice and pecans into the sweet potato mixture. Transfer to a large baking dish.


Heat the olive oil in a large cast iron skillet over medium-high heat. Add the cubed lamb and brown on all sides. Oil a casserole dish and place the browned lamb in it. Drain oil from pan.

Put pan back over medium heat and stir in chicken stock and ground rosemary. Add diced sweet potato, allspice, onion and green beans. Stir to coat well and pour over meat in casserole dish.

Cover and bake about 1 1/2 hours at 375 degrees F, or until the meat and vegetable are very tender. When done mix arrowroot with water and stir into the casserole. Bake about 10 minutes more until gravy has thickened. Process finished dish to desired consistency. See note for processing.

NOTE: This recipe is for babies 10 to 14 months. You can be the judge as to whether your baby can chew this with just mashing it with the back of a fork or processing it in a food processor. I used an immersion blender and found that I could better control the amount of texture I wanted.

Arrowroot is a corn starch like substance but doesn't leave that film on your tongue.

* If your child has not had much exposure to salt, you can get away without adding any. If so then add the tiniest of pinches of kosher or sea salt. Do not use table salt. It has a much "saltier" taste and the little ones will get use to it fast.

To reheat these Thai Mashed Sweet Potatoes:

  1. Place the sweet potato mash in a microwave-safe dish.
  2. Cover and cook on 50% power for 2-3 minutes.
  3. Uncover and stir the mash.
  4. Return the mash to the microwave for 1-minute bursts until heated through.

Don’t overheat your sweet potato mash, or you will find the oil in the coconut milk separate from the mash. If this happens, take a wooden spoon and mix the mash as vigorously as possible.

  • 2.5 lbs. (1.2 kg) yam/sweet potatoes
  • 2.5 lbs. (1.2 kg) yam/sweet potatoes
  • 1 tablespoon coarse salt
  • 1 tablespoon coarse salt
  • 1.5 - 2 sticks (6 - 8 oz. / 170 g) cold unsalted butter, cut into cubes
  • 1.5 - 2 sticks (6 - 8 oz. /170 g-226 g) cold unsalted butter, cut into cubes
  • 1 cup (250 ml) whole milk
  • 1 cup (250 ml) whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 3 dashes ground white pepper
  • 3 dashes ground white pepper
  • Maldon sea salt flakes, for sprinkling
  • Maldon sea salt flakes, for sprinkling
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped Italian parsley
  1. Put the sweet potatoes in a pot with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the sweet potatoes easily and cleanly, about 30 minutes. Drain the sweet potatoes and peel the skin off.
  2. Mash the sweet potatoes using the back of a big spoon. You may also use a potato masher. If you want a silky smooth texture, transfer the mashed sweet potatoes to a food processor or electric mixer to process until it becomes a very fine and creamy texture.
  3. In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the mashed sweet potatoes to a Dutch oven. On medium-low heat, add the chilled butter cubes to the sweet potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
  4. Pour in the hot milk, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add salt and ground white pepper.
  5. Serve the mashed sweet potatoes immediately. Sprinkle some Maldon sea salt flakes, chopped parsley and two small cubes of butter on top of the mashed sweet potatoes before serving.

Maple-Glazed Sweet Potato & Pear Casserole

Prick the sweet potatoes in several places with a fork and place them on a large microwave-safe plate with space between them. Microwave on high until just tender in the center, 10 to 12 minutes, turning once after 5 minutes. Alternatively, the sweet potatoes can be placed on a baking sheet and roasted in the oven for 45 minutes to 1 hour. Set aside until cool enough to handle, then peel the sweet potatoes and cut them into 1/4-inch thick slices.

Toss the pears with the lemon juice in a large bowl. Add the sweet potatoes and toss together. Layer the sweet potatoes and pear slices in a 3-quart baking dish.

In a small saucepan, combine 6 tablespoons of the butter, the maple syrup, 1 teaspoon of the salt, the cinnamon, and ginger. Place the pan over medium heat until the butter is melted and the mixture comes to a simmer. Pour the butter mixture evenly over the sweet potatoes and pears. Bake, uncovered, until the sweet potatoes and pears are very tender when pierced with a fork, about 30 minutes.

Meanwhile, in a medium bowl, mix the pecans and gingersnaps with the remaining 1/4 teaspoon of salt. Melt the remaining 2 tablespoons of butter and stir it in to the topping mixture.

Remove the baking dish from the oven and spoon the juices from the bottom of the dish over the top of the sweet potatoes and pears. Sprinkle evenly with the pecan topping. Continue baking until the topping is lightly toasted, 10 to 15 minutes. Let rest for 5 to 10 minutes, then serve hot, spooning some of the glaze over each serving.

More Sweet Potato Recipes to Enjoy

If you’re looking for regular mashed potatoes (and by regular, I mean my family’s favorite), meet Lucille’s Mashed Potatoes. For more meatless holiday recipes, look no further.

Please let me know how these mashed sweet potatoes turn out for you in the comments! Your feedback means so much to me.

Sweet Potato Mash

Easy sweet potato mash makes a great side dish with pork.

Quick Info

Prep Time10m

Cook Time1h


CategorySide Dishes

The Ingredients

For 4 Persons

  • 2 large sweet potatoes
  • 0.5 cups milk
  • 0.5 tsp Salt
  • 1 tbsp butter
  • Cracked pepper (to taste)

Preparation Instructions

  1. Wash potatoes and pierce them each a couple of times with a fork.
  2. Double wrap each potato in aluminum foil.

Cooking Instructions

  1. Set Grill for indirect cooking (use heat deflector plates) and heat to between 350 - 450° F (the range of temperatures is okay and choose temperature that best suits the main dish that you are cooking on the grill)
  2. Place sweet potatoes directly on grill and ideally over indirect heat for approximately 1 hour (plus or minus based on size and heat).
  3. Take a pot holder or mitten to give the potatoes a squeeze. The potatoes are ready to come off when they are soft to the squeeze.
  4. Remove the skin from the potatoes and put the potatoes in a large sturdy bowl.
  5. Add milk, salt, pepper (to taste), and butter and mix with electric mixer or use a potato masher and mix or mash until smooth.

Recipe Notes

Add more or less milk to get desired consistency. Also a touch of cinnamon can go nicely with the sweet potatoes. You may also serve sweet potatoes right off your Primo.

Sweet potatoes are very healthy but with additions of milk and butter limit portion size. Also you can use margarine (one based on canola or olive oil) instead of butter and skim milk instead of full cream.


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