Pear Stuffed Sweet Potatoes
Yield: Makes 24 Servings
24 Sweet potatoes scrubbed
1/2 cup Roasted garlic puree
1 cup Butter softened
1/2 cup Crystallized ginger finely chopped
1 1/2 quart Goats cheese at room temperature
1-1 1/2 cups Reserved Pear juice
1 1/2 quart Pacific Northwest Canned Pears drained and diced
1 1/2 cups Chives minced
Scrub sweet potatoes and poke them in several places with a fork. Place on sheetpan. Roast potatoes in a 400°F. conventional or 350°F. convection oven for 1 hour or until tender. Remove from the heat and cool almost to room temperature.
Cut the top third off of the sweet potatoes and gently scoop out filling leaving skins in tact and a thin layer of potato in the skin. Lay the hollowed skins, with scooped-side up, on a greased sheetpan.
Place sweet potato meat and garlic in a mixer equipped with a paddle and mix until smooth. Add butter and ginger and blend. Add cheese and reserved Pear juice and mix well. Fold in diced Pears and re-stuff mixture into the reserved potato shells*.
Bake stuffed potatoes in a 400°F. conventional or 350°F. convection oven 12-16 minutes or until heated through. Sprinkle potatoes with chives to serve.
*Mixture can also be transferred into a lightly greased half steamtable pan and baked 18-20 minutes.
NUTRITION (Per Serving)
Calories from Fat: 167
Saturated Fat: 12g
Dietary Fiber: 10g
Vitamin A: 791% DV
Vitamin C: 88% DV
Calcium: 16% DV
Potassium 28% DV
Iron: 33% DV