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Photo of Pear and sweet potato casserole by WW

Pear and sweet potato casserole

4
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Moderate
Layers of juicy pears and sweet potatoes are flavored with a lightly spiced lemon-ginger sauce. This casserole is fabulous for all of your holiday celebrations. Just make sure to spoon all of those tasty juices from the bottom of dish over each serving. And if you've never cooked your potatoes in a microwave before, it'll be the only method you use after making this recipe; it doesn't get any more convenient or quick, and cleanup is a breeze. The hearty potatoes and savory ginger and maple syrup are a nice complement to bright, sweet pears and citrusy lemon zest and juice.

Ingredients

Uncooked sweet potato

1½ large

Cooking spray

1 spray(s)

Unsalted butter

1½ Tbsp

Fresh ginger

1½ tsp, fresh, minced

Maple syrup

3 Tbsp

Lemon zest

1 tsp, freshly grated

Table salt

½ tsp

Pear

2 medium, ripe, Anjou, peeled, halved, sliced crosswise 1/4-inch-thick

Fresh lemon juice

1 Tbsp, or more to taste

Instructions

  1. Pierce sweet potatoes in a few places with tip of a knife. Place on a paper towel and microwave on high, turning potatoes over once, until tender, about 7 to 9 minutes. Set aside until cool enough to handle.
  2. Preheat oven to 375ºF. Coat a 9-inch pie plate with cooking spray.
  3. In a small saucepan, melt butter over medium-low heat; add ginger and cook until fragrant, stirring, about 30 seconds. Remove from heat; stir in syrup, lemon zest and salt.
  4. With your fingers or a small knife, peel skin from sweet potatoes. Slice potatoes into 1/2-inch-thick rounds.
  5. Arrange sweet potatoes in bottom of prepared plate and place pears on top; brush with about half of syrup mixture.
  6. Bake for 15 minutes; remove from oven and brush with remaining syrup mixture. Return to oven; bake until glazed and mixture is bubbly around edges, about 15 minutes more.
  7. Remove from oven and drizzle lemon juice over top. Make sure to spoon juices from bottom of dish over each serving. Yields about 1/2 cup per serving.

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