Sweet potato and pear puree
Maybe an unusual combination, but sweet potatoes and pears complement each other so nicely and are a perfect side dish with roast turkey or roast pork. And best of all, it can be made a day in advance and just reheated tomorrow, because sweet potatoes are not like ordinary potatoes, which are no longer good after they have cooled down.
Preparation steps
- Peel a squash, grate it and slice it in salted water for about 25-30 minutes. until the potatoes are cooked. Cooked drain.
- Meanwhile, melt the butter and add the peeled and sliced pears, cover and cook, stirring occasionally over medium heat, until the pears soften.
- Add boiled potatoes and cinnamon to the cooked pears, then mash everything together into a fine puree. Try it, and if necessary add a little more salt. Remove from heat and keep warm until use.
Serving
There is usually a lot of cooking for the holidays and little time. You can cook this potato the day before, cool it and store it in the fridge, and reheat it in the oven the next day. Salvation for every housewife.
