Ingredients

• 5 pounds red-skinned sweet potatoes (yams)
• 6 tablespoons unsalted butter, room temperature
• 4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices
• 3/4 cup (or more) pear nectar
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon (generous) ground cardamom

Instructions

1. Preheat oven to 400°F. Butter 13 x 9 x 2 - inch glass baking dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350°F.
2. Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautée until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree.
3. Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill.)
4. Bake potatoes uncovered until just heated through, about 20 minutes.