Baked Spiced Sweet Potatoes and Pears Creole
Elevate your dinner menu with Baked Spiced Sweet Potatoes and Pears Creole—a stunning blend of warm spices, tender sweet potatoes, and juicy pears baked to perfection. Infused with cinnamon, nutmeg, ginger, and a hint of cayenne for a Creole-inspired kick, this dish is sweetly balanced with brown sugar and fresh orange juice, making every bite irresistibly flavorful. Topped with toasted pecans for crunch and a touch of fresh parsley for a pop of color, this recipe is both visually striking and deliciously satisfying. Perfect as a show-stopping holiday side or a light vegetarian main, it’s easy to prepare and guaranteed to wow your guests. Baking time and layering tips ensure a caramelized glaze and tender texture, while the harmonious blend of sweet and spice will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 medium-sized, ripe but firm pears
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 cup fresh orange juice
- 0.5 cup, chopped pecans
- 1 tablespoon, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
Peel the sweet potatoes and cut them into 1/4-inch thick rounds. Peel, core, and slice the pears into similar-sized wedges.
In a small saucepan over low heat, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, ginger, cayenne pepper, and salt until fully combined. Remove from heat and stir in the orange juice to create a spiced sauce.
Layer the sweet potatoes and pears in the prepared baking dish, slightly overlapping the slices for an attractive presentation.
Pour the spiced sauce evenly over the sweet potatoes and pears, ensuring that all slices are coated.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the chopped pecans evenly over the dish, and return to the oven uncovered. Bake for an additional 20 minutes, or until the sweet potatoes are fork-tender and the pecans are toasted.
Remove the dish from the oven and let it sit for 5 minutes before garnishing with chopped parsley, if desired. Serve warm as a side dish or a light vegetarian main.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 65.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
