Sweet Potato-Pear Bake

IngredientsSweet Potatoes
Day PartDinner
Menu PartSide Dish
Cuisine TypeAmerican

Chef Blake Swihart
Foodservice Solutions
Chester Springs, Pa.

Change up ordinary baked sweet potatoes by pureeing the cooked insides with roasted garlic, crystallized ginger and goat cheese. The mixture is then combined with diced pears and spooned into individual baking dishes. As a labor-saving move, the sweet potato mixture can also be placed into a lightly greased half steam table pan and baked.


24 sweet potatoes, scrubbed
1/2 cup roasted garlic puree
1 cup (1/2 lb.) butter, softened
1/2 cup finely chopped crystallized ginger
1 1/2 qt. crumbled goat cheese
1 1/2 qt. diced canned pears, reserve juice
1 to 1 1/2 cups reserved pear juice
1 1/2 cups minced chives


1. Scrub sweet potatoes and poke in several places with fork. Place on sheet pan.
2. Preheat oven to 400 F or use a convection oven at 350 F. Bake potatoes 1 hour or until tender. Cool to almost room temperature.
3. Scoop out cooked flesh from each sweet potato; place in mixer bowl. Add garlic; mix with paddle attachment until smooth. Add butter and ginger; blend well. Add goat cheese and reserved pear juice; mix well. Fold in diced pears.
4. Spoon mixture into individual baking dishes. Bake 12 to 16 minutes or until heated through. Before serving, sprinkled with chopped chives.

Photo courtesy of Pacific Coast Canned Pear Service

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