SWEET POTATO “PANCAKE”

SWEET POTATO “PANCAKE”

 

A new Thanksgiving classic. Substitute butternut squash for sweet potatoes or apples for pears, if you wish.

Preheat oven to 4000 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.

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

• 1/2 c. unsalted butter, melted

• 5 medium sweet potatoes

(about 1 pound 1O

ounces)

• 3 firm, ripe pears

• salt and white pepper (to taste)

• 3 T. maple syrup