Sweet Potatoes & Pears With Bourbon Glaze - cooking recipe

Ingredients

1/2 cup butter
3/4 cup cane syrup
1/2 cup pear nectar
1 teaspoon vanilla extract
1/4 cup bourbon whiskey
1 tablespoon orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large sweet potatoes, peeled, halved lengthwise, cut into 1/3-inch slices (yams)
4 large bartlett pears, peeled, halved, cored and cut into 1/4-inch slices

Preparation

Heat oven to 400\u00b0F.
Butter a 13x9x2\" glass baking dish.
Stir butter, cane syrup, pear nectar, vanilla, Bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes.
Remove from heat, then whisk in the cinnamon, nutmeg and salt.
Arrange 1/3 of the sweet potato slices in baking dish. Top with half of the pear slices, then 1/3 of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.
Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, check with a toothpick or knife point to make sure the sweet potatoes are completely tender.
Recipe can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat covered in a 350\u00b0F oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.