•

1/2 c. unsalted

butter, melted

5 medium sweet

potatoes

about 1 pound 10

Sweet Potato “Pancake”

•

A new Thanksgiving classic. Substitute butternut squash

for sweet potatoes or apples for pears, if you wish.

(

ounces)

Preheat oven to 400° with a rack in the lower third of the

oven. Melt the butter. Peel and thinly slice sweet potatoes.

Peel, halve, core and thinly slice the pear. Butter a 9-inch

cake or pie pan. Arrange a layer of sliced sweet potatoes

in the pan, overlapping them slightly in a neat pattern.

• 3 firm, ripe pears

•

salt and white

pepper (to taste)

3 T. maple syrup

•

Gently press layer with your hands to flatten it slightly.

Sprinkle with salt and pepper, and drizzle with a little

melted butter. Top with half the pear slices, sprinkling

them with 1 T. maple syrup and more butter. Add a

layer of sweet potato, then the remaining pears then the

remaining sweet potato, each time pressing gently and

seasoning as directed. Drizzle top with the rest of the

melted butter. Cover the dish with foil and then cover

with a lid. Bake in the lower third of oven for 40 minutes.

Remove lid and foil and bake until lightly golden and

Great Tastes