Mashed Sweet Potatoes and Pears

• 5 pounds red-skinned sweet potatoes (yams)
• 6 tablespoons unsalted butter, room temperature
• 4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices
• 3/4 cup (or more) pear nectar
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon (generous) ground cardamom

1. Preheat oven to 400F.
2. Butter 13 x 9 x 2 - inch glass baking dish.
3. Pierce potatoes in several places with fork.
4. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour.
5. Remove from oven.
6. Reduce temperature to 350F.
7. Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
8. Add pears; sautee until beginning to soften, about 5 minutes.
9. Add 3/4 cup nectar; bring to simmer.
10. 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.
11. Transfer to processor and puree.
12. Peel sweet potatoes; place in large bowl of electric mixer.
13. Add 4 tablespoons butter; beat until smooth.
14. Mix in pear puree, sugar, cinnamon and cardamom.
15. Season with salt and pepper.
16. Transfer to prepared dish (Can be prepared 1 day ahead.
17. Cover and chill.)
18. Bake potatoes uncovered until just heated through, about 20 minutes.

potatoes, unsalted butter, bartlett, sugar, ground cinnamon, ground cardamom

Taken from www.epicurious.com/recipes/food/views/mashed-sweet-potatoes-and-pears-809 (may not work)