Sweet Potato and Pear Gratin

By phowley

Ingredients

• 3 lb medium sweet potatoes
• 3 tbsp stick butter
• 2 tsp grated peeled ginger
• 1/3 c maple or pancake syrup
• 1 tsp grated lemon zest
• 1/2 tsp salt
• 3 firm-ripe Anjou pears (1 1/4 lb), peeled, halved, cored and sliced crosswise 1/4" thick

Preparation

Step 1

Boil potatoes in a large pot with water to cover 20-25 minutes until firm-tender.
Drain in a colander; let stand until cool enough to handle.
Meanwhile, melt butter in pot.
Add ginger.
Cook until fragrant.
Remove from heat.
Stir in syrup, lemon zest, and salt.
Heat oven to 350.
Grease a shallow 2-2 1/2 qt baking dish.
Peel potatoes and slice 1/2" thick.
Layer, alternating with pears, in baking dish.
Brush with half butter mixture.
Bake for 15 minutes at 350.
Brish with remaining butter mixture.
Bake 15 minutes more, or until pale golden around edges.
Spoon juices on bottom of dish over top.